The Merrion Ginger-Garlic Olives

Source: Executive Chef Ed Cooney, The Merrion Hotel, Dublin, Ireland

16 ounces black olives
16 ounces green olives
4 tablespoons chile pepper, seeded and chopped
4 tablespoons ginger, peeled and finely chopped
2 tablespoons garlic, peeled and finely chopped
2 tablespoons fresh lemon grass, finely chopped
4 cups olive oil

Combine all the ingredients. Marinate for at least four days before serving. Serve at room temperature.

Serves 12.