Step 1

Combine the olives and herbs and place in a glass or plastic container.

Step 2

Add enough oil and vinegar to cover olives halfway, using 3 parts oil to 1 part vinegar.

Step 3

Cover with a lid and refrigerate at least overnight. Allow to come to room temperature before serving.

Step 4

When ready to serve, use a slotted spoon to remove the olives from the oil mixture as this mixture can be used again and again by just using new olives.