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From: Nancy,.SanFran

Colleen Mcglynn's Marinated Dry-Cured Olives
Recipe By : The San Francisco Chronicle Wednesday, April 15, 1998
Yields 1 quart

4 cups dry-cured black olives
3 garlic cloves -- peeled and crushed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Zest of 1 lemon -- removed with a
vegetable peeler
Zest of 1 orange -- removed with a
vegetable peeler
3 fresh or 2 dried bay leaves
4 whole dried red chiles
3/4 cup extra virgin olive oil
Lemon juice or red wine vinegar (optional)

Former restaurant chef McGlynn and her husband Ridgely Evers produce olive oil from their 4,500 trees in Healdsburg. McGlynn likes to marinate dry-cured olives, blanching them first to remove some of their salt.

Bring a medium pot of water to a boil over high heat. Add the olives and simmer for 15 seconds, then drain well.

Place all remaining ingredients in a saucepan over low heat.

When the mixture is warm, remove from heat. Add the olives and toss.

If the olives need more acidity, add lemon juice or a splash of red wine vinegar.

Let marinate for a few hours at room temperature before serving.

Refrigerate for longer keeping, but bring to room temperature before serving.