1 gallon of olives
1 large onion, cut in wedges
1 lemon, cut in small wedges
1 whole head of garlic, cloves peeled
1 cup of diced basil
Empty the jar of olives into a large bowl. Return a layer of olives to the jar, then add a layer of onion wedges. Return another layer of olives to the jar, then add a layer of lemon wedges. Do the same for the garlic and basil. Alternate layers until the jar is full. You can use more or less of the above ingredients according to your taste.
Pour the brine back into the jar, discarding any leftover liquid. Place the jar in the refrigerator for at least two weeks.
Once the olives have marinated for at least a couple of weeks, you can serve them as an appetizer with Manchego cheese and sherry.
Recipe courtesy of Spain GourmeTour magazine.