Arrange all ingredients except oil in a 1-pint jar. Pour oil into jar to cover olives. Store covered at room temperature at least 1 week but no more that 1 month.
Ingredients
11 oz Cracked green olives in
Brine , drained and rinsed
6 Thin lemon slices-quartered
3 Cloves garlic
2 ts Thyme , dried
1 t Peppercorns , crushed
2 Bay leaves
Olive oil