1 (8 oz.) jar pimento stuffed green olives
1/4 c. tarragon wine vinegar
1 tbsp. dried chives
1/4 c. olive oil
1-2 cloves minced garlic
1/4 tsp. whole black peppercorns

Place olives in a glass container with a lid. Combine all the ingredients and pour over olives. Cap jar and shake to coat olives well. Marinate at room temperature 2 days, shaking jar daily. Drain before serving.