1 lb. black Sicilian olives
1 tsp. oregano
2 bay leaves
1 tbsp. finely minced garlic
1/2 tsp. salt
pinch red pepper seeds
5 tbs. extra virgin olive oil

Wash olives well. Dry. In a bowl, combine all ingredients. Place in a large sterilized jar and close tightly. May be used immediately or keep in refrigerator for up to several months.

Serve olives at room temperature. Use in salads or in antipasto dishes.