Habanero Stuffed Olives

• 1 jar queen size olives (pitted, pimento stuffed)
• 3 garlic cloves, minced (approx 2 -- (3 to 5) tablespoons)
• 3 habanero peppers, cored, cut into 1/4 -- (3 to 5) inch rings

  This makes approx. 25 olives.

  Drain liquid from olives, reserve. Remove pimentos from olives. The blunt end of a bamboo skewer poked through the small opening works OK. Stuff a piece of habanero into the olive cavity. Mash the pimentos and the garlic together. Pack the olives back into the jar, alternating with a layer of the garlic/pimento mix. Pour in the reserved liquid. Seal and refridgerate for 7 days (if you can wait that long, if not they have good flavor after 5 days).

  Some will be hotter than others, ranging from "That's an interesting flavor." to "Whooo-Weee!". This depends on how big a slice of hab, which end of the hab, hab type etc...