Lemon Garlic Olives

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1 (21 ounce) jar pimento-stuffed olives
8 sprigs fresh oregano
6 garlic cloves, thinly sliced
4 slices lemon
20 black peppercorns
6 tablespoons lemon juice

Drain olives, reserving liquid. Layer half each of olives, oregano, garlic, lemon slices and peppercorns in a 1-quart jar (you can use a plastic container if you are stuck). Repeat layers. Pour lemon juice into jar and add enough reserved liquid to fill. Cover and chill for at least 8 hours. Will keep in the refrigerator for up to 2 weeks.

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