Spiced Spanish Olives
|Green spanish olives||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
1) Drain and hammer the olives until the pits are visible.
2) Mix the olives with rest of the ingredients and allow to stand for 4 hours at the room temperature.
3) Spoon the mixture into the sterilized jars and refrigerate.
4) Use as required.