Strain the brine from the olives and reserve it. Remove each
pimento from each olive. I use the blunt end of a bamboo skewer,
but any way you do it, it is going to be labor intensive. Cut
habaneros into rings about 1/4" in width. Fold the rings and insert
into the olives. Pack the olives back into the jar. Add the garlic
and Thai chile paste to the brine and pour back into the jar with
the olives. If you can wait, allow this to 'cure' for about a week
in the refrigerator. It is really very simple and you could almost
say that it isn't a recipe, but rather a technique, but there it is
for whoever wants it.
