Submitted by Patti Wilson

1/2 gallon of green pitted olives, with or without pimento
1 cup sunflower oil
2 tsp garlic powder
1 tsp cayenne powder
3 TBSP crushed chili peppers
3 tsp minced jalapeno garlic
1 jalapeno pepper, chopped

Drain olives.  Mix ingredients in with 1/2 jar of olives and shake well.

Add all of the olives and shake.

Store in the fridge on its side and rotate for one week.