1 (21 oz.) jar green olives or 2 (1 lb.) jars (with pits)
1 lb. can black olives (with pits)
3 tbsp. wine vinegar
Juice of 1/2 lemon
3 cloves crushed garlic
3/4 c. olive oil
10 peppercorns, crushed
Crushed hot pepper (optional)

Drain olives and crush slightly. Put in mixing bowl with remaining ingredients. Chill, stirring occasionally. Let marinate at least 24 hours before serving.