1 7-ounce jar of large green Spanish olives
¼ C olive oil
1/2 t red chili flakes
2 cloves of garlic minced
1 T dried thyme
Combine all ingredients in a container and mix well. Cover and keep at room temperature for 24 hours. Then, refrigerate for several days. Bring to room temperature before serving. The olives will keep well for several weeks.