2 cups large, unpitted green or black olives, drained 1/2 cup olive brine 1/2 cup extra-virgin olive oil 1/2 cup beer 1/4 cup white vinegar 2 garlic cloves, minced 2 cayenne or chile de ?rbol peppers 1 bay leaf 3/4 teaspoon chili powder 1/2 teaspoon cumin seeds, toasted and ground
Place the olives in a bowl. Shake the remaining ingredients together in a lidded jar, and pour the marinade over the olives. Let the mixture marinate for at least 2 days (longer, if you can), stirring occasionally.
