Remove the olives from the jar, drain the liquid.
Remove the zest from the lemon with a vegetable peeler, in wide strips.
Prepare dried herbs, bay leaf, black pepper and garlic.
Before placing the olives in the jar, lightly press down with a knife so that they crack, this will improve the impregnation and speed up the pickling.
In a saucepan, pour the oil, add the dried herbs, lemon zest, bay leaf and chopped garlic. Bring to a boil over low heat and immediately remove from heat.
Let the marinade stand for a few minutes, so that the hot jar does not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put it in the refrigerator.