Armadillo Eggs

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 arbol 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.

These olives get better with age.