3/4 c  Pitted ripe olives
3/4 c  Pimiento-stuffed green
-olives
3    Lemon slices
3    Dried red chilies
2    Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3    Allspice berries
1 3/4 c  Olive oil

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice
berries. Stir in olive oil and mix well. Spoon mixture into a large jar
with a tight-fitting lid. Screw on lid tightly and turn jar over several
times to ensure ingredients are well mixed.

Let olives marinate at least 1 week before serving, turning jar several
times a day. Store up to 6 months in a cool place.

NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.