Bring olives and brine just to a simmer in a pan and cook until heated through. Drain olives and mix with the lemon olive oil in a bowl. Add lemon zest and fresh herbs; toss to mix well. Serve warm.
You can store the olives in the refrigerator for weeks and reheat briefly in microwave. Serves 8
Lemon Olive oil:
To make lemon olive oil, mix one cup of olive oil with the grated zest of two lemons. Let stand for 2 hours at room temperate and then pour through a sieve, if desired. Use in pasta dishes or salads to brighten up the flavor.