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These stuffed olives fortified with vinegar and herbs give an everyday treat a party flavor. The recipe can easily be doubled for larger crowds.
1 jar (8 ounces) pimiento-stuffed green olives, drained
1/4 cup tarragon wine vinegar
1/4 cup olive oil
1 tablespoon dried chives
1 clove garlic, minced
1/4 teaspoon whole black peppercorns
Place olives in a glass container with a lid. Combine remaining ingredients and pour over olives. Secure lid on jar and shake to coat olives well. Marinate at room temperature two days, shaking jar daily. Drain before serving. Makes about one cup of olives.