2-3 garlic cloves, peeled and sliced
½ fresh chili, sliced (use less chili if you wish)
¼ teaspoon dried chili flakes, optional
10 thyme sprigs, use the leaves
1 teaspoon dried oregano
3-4 Tablespoons extra virgin olive oil
1 Tablespoon white wine vinegar
salt, to taste
Cut the chili into halves, deseed it and slice one half (use less chili if you prefer a less spicy flavor). Slice or smash the garlic cloves. Place the olives in a large serving bowl and add the rest of the ingredients. Toss until well combined. Taste and adjust the seasoning with some fine salt if needed, that depends on the olives used. Transfer the olives into a glass jar or glass container and let them rest for at least 30 minutes before serving. Serve them at room temperature.
Notes
Storage: place the olives and their marinade in a glass airtight container or in a glass jar, and keep them refrigerated for up to 10 days. No, they’re not freezer-friendly. Once in the fridge, the olive oil becomes thick and cloudy, that’s absolutely normal, all you have to do is bring the container back at room temperature.