In the jar, place a layer of the olives, a sprig or rosemary, some chillies, some lemon wedges, slices of garlic and some dried oregano. Repeat this layering until the jar is full. Pour in the white wine vinegar and then fill the jar with olive oil. Securely place the lid on the jar and then turn it over a couple of times to help the liquids mix together. Seal and store in a cool dark cupboard till need, once open keep in the fridge. Once you have consumed all the olives, use the infused oil to dress your salads or drizzle onto hot crushed new potatoes.