Olives 

To garnish... due to the long life in refrigerated conditions olives can be garnished and stored in big quantities. As a preliminary operation rinse the olives in order to remove the salty brine taste and dry them with kitchen paper. You can either crush them or vertically carve them with 3 cuts in order to retain the marinated blend. To crush them, first carve them and then flatten them by pressing between two absorbing paper sheets. Now you can garnish the olives as you like, adding the ingredients you may prefer. I recommend to use exclusively vegetable ingredients as garlic, onion, peppers, celery, mushrooms, fennel seeds, oregano, chili peppers and any other spice may come in mind… sometimes the best recipes originate randomly by unusual combinations. I highly discourage the use of animal ingredients as cheese or meat because they could stem bad smells in the garnishment after just a few days...