INGREDIENTS
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1 pound assorted olives, such as Kalamata, Nioise, oil-cured, and pimiento-stuffed green Olives
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1 cup extra virgin olive oil
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4 garlic cloves, peeled and crushed
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4 bay leaves
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4 sprigs fresh thyme
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1 teaspoon red wine vinegar
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1 teaspoon freshly ground black pepper
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1/2 teaspoon crushed red pepper
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1/2 teaspoon lemon zest