Lemon-Garlic Olives - cooking recipe

Ingredients

1 (10 oz.) jar pimiento-stuffed olives, undrained
4 sprigs fresh oregano
3 cloves garlic, pressed
2 lemon slices
10 black peppercorns
3 Tbsp. lemon juice

Preparation

Drain olives, reserving liquid.
Layer half of the olives and next 4 ingredients in olive jar.
Repeat layers.
Pour lemon juice into jar. Add enough reserved olive liquid to fill jar. Screw on lid.
Chill at least 8 hours. Store in refrigerator up to 2 weeks. Yields about 32 appetizer servings.