How to Make Lemony Spanish Olives
- Combine both kinds of olives and all the brine from the original containers in an empty quart pickle jar or equivalent.
- Add garlic cloves, lemon slices to jar. Use wooden spoon to smash the lemons a bit to release juice into brine and to distribute garlic and lemons throughout the olives.
- Top off with olive oil, cover and refrigerate.
The longer they sit, the more lemony they taste!