Remove the olives from the jar, let the liquid drain.
Remove the zest from the lemon with a vegetable peeler, cut into wide strips.
Prepare dried herbs, bay leaf, black pepper and garlic.
Before putting the olives in the jar, press down lightly with a knife so that they crack, this will improve the impregnation and speed up pickling.
Pour oil into a saucepan, add dried herbs, lemon zest, bay leaf and crushed 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 completely cooled. Then put it in the refrigerator.