1 large jar pimento-stuffed olives
1 tsp dried tarragon, crumbled
1 tsp dried marjoram, crumbled
2 T red wine vinegar
4 large garlic cloves, minced
olive oil to fill jar
Drain the olives. Return them to the jar and put in the herbs, garlic, and vinegar, and shake to distribute. Fill the jar with olive oil. Make sure no part of the olives are above the surface. Leave at room temperature for 36 hours, then refrigerate until needed. Marinate for a week (up to a month) for best results to let flavors meld before serving. These will store in the fridge for several months. The olive oil will solidify in the refrigerator but will be fine if you remove the jar and allow to come to room temperature before serving.
Add to salads. Serve as an appetizer. Gift as gifts in cute jars. Enjoy!