Citrus Marinated Olives

• 1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
• 1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
• 1 cup olive oil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 dried bay leaves
• 2 garlic cloves, crushed and chopped
• 1/4 teaspoon ground black pepper
• 1 1/2 pounds black or green brined olives

1. Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
2. Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.

lemon zest, orange zest, olive oil, rosemary, thyme, bay leaves, garlic, ground black pepper, black

Taken from www.epicurious.com/recipes/member/views/citrus-marinated-olives-52362521 (may not work)