1 (8 oz.) jar green olives stuffed with pimentos, drained
1/4 c. tarragon wine vinegar
1/4 c. olive oil
1/4 tsp. whole black peppercorn
1 tbsp. dried chives
1 clove garlic, minced

In glass jar with tight fitting lid, combine all ingredients except olives. Cap jar, shake to blend. Add olives to jar, shake again. Marinate at room temperature 2 days, shaking jar daily. Drain before serving. Yield: 1 cup.