Source: Chris Schlesinger, Chef, East Coast Grill, Cambridge, Massachusetts
14 ounces pitted Kalamata olives, drained
3 tablespoons olive oil
2 large cloves fresh garlic, minced
1/2 teaspoon oregano leaves
Marinate drained olives in the olive oil, garlic and oregano in a covered container for a minimum of four hours, the longer the better.