In a medium saucepan, warm the olive oil over low heat.
Finely mince the garlic (I like to use a microplane right over the pot) and add it to the oil. Once you see teeny bubbles forming around the garlic, immediately add the remaining ingredients, stir well, and turn off the heat.
Add the olives and fold them to coat well. You can enjoy them straight away, or place them in an airtight glass container and place in the fridge where they will keep for about 2-3 weeks. Say thank you and enjoy!