1/2 (8 1/2 oz.) can ripe olives
1 (7 1/4 oz.) jar stuffed green olives
2 cloves garlic, peeled and halved
2 bay leaves
1 tsp. mustard seed
1/4 tsp. dried thyme
1/4 tsp. salt
dash of pepper

Drain liquid from ripe olives and discard. Drain liquid from stuffed olives and reserve. Arrange both kinds of olives in a very clean jar. To reserved stuffed olive juice add garlic, bay leaf, mustard seed, thyme, salt and pepper. Then use to fill jar adding water to cover if necessary. Refrigerate until needed and after opening.

Makes 1 pint.