In this recipe, I offer a variant of marinade for canned olives, in which they will get an interesting taste! Heating the marinade will get a quick result!
Olives to get from the banks, to drain the fluid.
With lemon to remove the zest with a peeler in wide strips.
Prepare dried herbs, Bay leaf, black pepper and garlic.
Before laying the olives in a jar lightly press down with a knife to make them crack, this will improve the impregnation and speed up the pickling.
In a saucepan pour oil, add dried herbs, lemon zest, Bay leaf and chopped garlic. On a quiet fire bring to a boil and immediately remove from heat.
Let the marinade stand for a few minutes to hot the Bank has not burst, and then add to the olives. Close the lid and leave at room temperature for a day, or until cool. Then put in refrigerator.