Middle Eastern Marinated Olives

These go quickly, make lots.

• Ready In: 4 hrs
• Yields: 60 olives

Ingredients

• 1  lb  olives, your choice or 1  lb  pitted small to medium green olives or 1  lb oil-cured black olive (such as Nicoise, about 3 cups)
• 1  tablespoon extra virgin olive oil
• 4  cloves garlic, crushed
• 2  bay leaves

Directions

1. Rinse the olives, then soak in cold water for at least 4 hours, drain.
2. Combine the olives with the remaining ingredients.
3. Cover and refrigerate for at least 1 day and up to 1 week.
4. Serve at room temperature.
5. Variation; Add 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.