Colleen Mcglynn's Marinated Dry-Cured Olives
Source: The San Francisco Chronicle
Yields 1 quart

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

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)

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.