Can be prepared in 45 minutes or less but requires additional unattended time.

Ingredients

　　1 pound Kalamata or other brine-cured black olives, drained and  patted dry

　　2 teaspoons dried rosemary, crumbled

　　2 teaspoons dried thyme, crumbled

　　1 tablespoon fresh lemon juice

　　five 2-inch strips of lemon zest, removed with a vegetable peeler

　　3/4 cup extra-virgin olive oil

　　In a bowl stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered and chilled, for 3 days. The marinated olives may be made 2 weeks in advance and kept covered and chilled. Serve the olives at room temperature.