The following recipe was kindly given to me by Barcelona chef and expert on local produce, Sarah Stothart. The aromatic, flavoursome olives make a great table-top accompaniment for evening drinks, or work well served alongside other dishes as a tapa. Best of all, they're quick, easy, and must be prepared in advance, making for fuss-free serving.
Take one cup of Spanish green olives (crushed slightly with the back of a knife), and a quarter cup of good quality olive oil, two cloves of garlic, lightly crushed and peeled and one table-spoon of dried thyme. Combine all the ingredients in a glass jar, seal tightly and shake to mix. Keep at room temperature for 24 hours and then refrigerate for several days to let the flavours permeate. Keep for as many weeks as you can resist them.