Mix up the above ingredients with a couple of spoonfuls of virgin olive oil, then add the olives and coat them. Next, leave them for an hour or two before transferring to a sterilized storage jar. Then top the olives with your favorite olive oil to cover all of them. Pop them in the refrigerator for at least a week, and serve at room temperature. This is one of those recipes you can definitely make ahead to serve at any time.
Some tips for the marinade:
Use as much or as little garlic as you like.
Use whatever herbs you want
Add honey or orange juice for variation
Add 4 fl oz Vermouth to make something a bit different
Don't add salt - the residue of the brine adds enough saltiness
Serve your torn chunks of baquette or other bread on a pretty plate along with your marinated olives. Too delicious for words!