Aceitunas Al Tomillo (Thyme-Scented Green Olives) - cooking recipe

Ingredients

1 (7 ounce) jar large Spanish olives, drained, reserving liquid, and lightly crushed
1/4 cup olive oil (preferably Spanish)
2 garlic cloves, lightly crushed and peeled
1 tablespoon thyme

Preparation

Combine everything in a glass jar. Cover tightly; shake well to mix.
Keep at room temperature for 24 hours; refrigerate for several days.
Return to room temperature before serving.
Keeps in refrigerator for several weeks.