How to Make It
1. Rinse olives under warm water and drain on a paper towel–lined baking sheet. Dry thoroughly.
2. Transfer to a large bowl and add remaining ingredients, tossing to combine well. Cover and refrigerate for at least 8 hours and up to overnight.
3. Fill clean and dry 2-cup-capacity jars with mixture. Cover tightly and keep chilled for up to a week, then discard any leftovers.