Easy Marinated Olives

Ingredients

• 1 cup Castelvetrano Olives
• 1 cup Kalamata Olives
• 2 tsp dried oregano
• 4-6 fresh thyme sprigs
• 2 Tablespoon fresh rosemary leaves
• 1 bay leaf
• 4-5 garlic cloves (sliced)
• 1 lemon (zested in peels)
• 1/4 tsp red pepper flakes (more or less to taste)
• 3/4 cup high-quality olive oil

Instructions

1. 1

   In a 12 ounce jar, place a layer of approximately 6-8 olives, a sprinkling of the herbs, garlic, lemon, and red pepper flakes. Keep layering in the jar until the ingredients reach the top. The layering helps infuse the flavors throughout - it doesn't have to be exact by any means!

2. 2

   Slowly pour in the olive oil until it completely covers the olives. You may need more or less, depending on your jar. Cover and place in the fridge to marinate for at least 24 hours, you'll have even better results the longer the olives marinade. I like to go at least 72 hours, or up to a week.

3. 3

   Remove olives from the fridge 1 hour before serving to allow the olive oil to come to room temperature, as it will have likely solidified. Serve with a cheeseboard or on their own, and enjoy!