Marinated Black Olives (Tapas) - cooking recipe

Ingredients

1 lb black Spanish olives, drained with brine reserved
4 garlic cloves, sliced
2 dried red chilies
8 black peppercorns
1 slice lemon
4 sprigs parsley
4 fresh bay leaves
1 pinch salt
1 1/4 cups red wine vinegar

Preparation

Place the olives in a bowl.
Mix in the garlic, chiles, pepper, lemon, parsley, bay leaves and salt; transfer to a jar into which they just fit (and that had a lid which tightly closes).
Pour over the vinegar and the reserved brine to cover olives.
Shake well and let marinate at room temperature for 2 weeks.