|Salad oil/Olive oil||1 Cup (16 tbs) (Add More, If Needed)|
|Garlic||2 Clove (10 gm)|
|Olives||2 Cup (32 tbs), unpitted (Ripe / Green)|
|Dried red chilies||2 Small (Hot)|
|Drained capers||2 Tablespoon|
|Finely chopped celery||2 Tablespoon (Leaves)|
Press each olive gently between a nutcracker or the fingers so the marinade can penetrate the olives.
Place olives in a jar, interspersed with all the ingredients except oil.
Pour in enough oil to cover olives.
Cover jar and shake well.
Refrigerate 3 or 4 days before using; shake jar several times during this time.
Remove garlic if olives are stored for any length of time.