Fragrant Niçoise Olives

Bowls of herb-scented olives are a delicious accompaniment to a
pre-dinner glass of rosé. When you can find Niçoise olives in the US,
they are usually packed in brine rather than oil, so drain them well
and allow them to marinate in the olive oil mixture for up to 2 days
before serving.

Ingredients:

1 pound Niçoise olives
1/4 cup extra-virgin olive oil
small sprigs of fresh thyme, marjoram, rosemary
3 large garlic cloves, crushed with the heel of your hand
zest of 1 orange
2 fresh bay leaves (or 1 dried/broken in two)

Preparation:

Mix the herbs (add summer savory too, if you can find it), and the
garlic. Use a potato peeler to carefully remove the zest (orange part
only) in strips about 1/2-inch wide from 1 large orange. Pour in the
olive oil. Stir the olives into this mixture and let them marinate
for at least 4 hours, and up to 2 days. (If you ca not find fresh
herbs, use dried bay leaves and crumbled leaf thyme.)