Stewed Giant Olives

1 jar large queen olives, cut around the pit without cutting through
1 onion, chopped
2 tablespoons garlic, crushed
1 bay leaf
2 tablespoons olive oil
2 tablespoons red wine vinegar

Put the ingredients in a pan.  Cover with water, adding enough olive oil to put a slick on the top to protect the olives. Bring to the boil and simmer, covered, until soft, for 4-6 hours.

These will keep well, refrigerated for 2 weeks.