Ingredients:
Olives
Fresh Garlic
Oil
You can use any olives you like, but pit free are nicer. I use Crespo green olives. Crush some fresh garlic - this is as much or as little as you like. Put the olives, garlic, some olive juice and a generous drizzle of oil in a container. Best to do this a day or two in advance of when you will be serving them.
Et Voila!
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