4 (2 1/2 oz.) jars pitted Spanish olives, drained
3/4 c. vinegar
3/4 c. olive oil
6 lg. cloves garlic, minced
2 tbsp. dried chili pepper, crushed

In a small saucepan, combine olives, vinegar, olive oil, garlic and chili pepper. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Remove from heat and cool to room temperature. Spoon olives into jar. Cover tightly and place in refrigerator for 4 to 7 days. Drain olives and serve at room temperature.