Drain the brine from the olives and let them dry a little (you can blot them with a paper towel).
Peel the garlic and cut it into halves.
Wash the dill, dry it thoroughly and chop it coarsely.
Cut off 3-4 circles of lemon (you can cut them in half, or you can leave them whole).
Put the olives in a deep bowl, add the dill, garlic and lemons.
And put it in a jar.
Pour all the olive oil and close the jar (not hermetically).
Leave at room temperature for 1 day, then put in the refrigerator for 5-6 days.Olives become noticeably tastier-tested! And you still have a delicious aromatic oil that can be added to salads and other dishes.Bon Appetit!