1/2 cup olive oil
2 gloves garlic, crushed
3 sprigs fresh thyme
1 bay leaf
2 cups large kalamata olives, rinsed, drained
1. Sterilize jar and lid (see tip).
2. Meanwhile, using a vegetable peeler, peel and zest thinly from lemon, avoiding white pith. Combine zest, oil, garlic, thyme and bay leaf in medium saucepan over medium heat; heat until warm and garlic begins to sizzle. Add olives; cook over low heat 10 minutes.
3. Spoon hot olives into sterilized jar. Seal jar while hot.
prep and cook time 15 minutes (+ standing)
tip To sterilize jars: wah the jar and lid in warm soapy water; rinse well. Place jar in large saucepan and cover with water. Bring to a boil and boil for 10 minutes. Carefully drain water from jars; transfer jar and lid to a baking sheet lined with a clean tea towel. Cover with a sheet of foil and place in a 200*F oven until dry. Use straight from the oven.
Serve olives warm if you like or store olives in refrigerator for one week.