Garlic Olives

3 tablespoons olive oil
1 clove garlic, minced or pressed
1/2 teaspoon oregano
2 (7 ounce) cans pitted ripe olives, drained


In a small bowl, stir together oil, garlic and oregano.
Add olives and toss to coat.
Cover and chill at least 4 hours or as long as two weeks.