The salt cured olives called for in this recipe are available at most Italian grocers or delis.
4 cups dry salt cured black olives
1/4 cups extra virgin olive oil
4 - 6 cloves garlic minced fine
1 tbsp (or more) habanero chili flakes
1 tsp salt
fresh ground black pepper
Combine all ingredients and mix well to ensure that the olives are completely coated. Cover and let stand at least 24 hours before serving.
These don't need to be refrigerated and will keep well stored in a cool dry place -- if they last that long!