Marinated Green Olives

Step 1

Drain and rinse the 2 cups green olives, then pat dry with a clean towel. If you prefer a milder flavor, gently crush each olive with the side of a knife.

Step 2

Peel the 3 garlic cloves and slice thinly. Using a vegetable peeler, remove 3 wide strips of zest from the 1 lemon, avoiding the white pith.

Step 3

In a medium bowl, combine the olives, sliced garlic, lemon zest, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp black peppercorns, and 2 bay leaves.

Step 4

Pour the 1/2 cup olive oil over the olive mixture and stir well to coat everything evenly.

Step 5

Transfer the mixture to a clean glass jar or container with a tight-fitting lid. Press down so the olives are mostly submerged in the oil.

Step 6

Seal the jar and refrigerate for at least 24 hours, turning the jar occasionally to redistribute the marinade. The olives will be ready when they taste infused and slightly tangy.

Step 7

Before serving, let the olives come to room temperature for about 30 minutes. Serve with a slotted spoon, drizzling a little extra oil over the top if desired.