Ingredients
2 cups mixed pitted olives3/4 to 1 cup olive oil1/2 small navel orange, cut in half1/2 medium onion, cut into wedges 3 to 4 fresh rosemary sprigs6 to 8 fresh thyme sprigs5 garlic cloves, peeled2 bay leaves1 tablespoon gin, optional
Preparation
In a large bowl, gently mash olives to break the skins. Add next 7 ingredients and, if desired, gin. Toss to coat; cover and refrigerate for up to 24 hours.
To serve, drain olives, reserving oil for another use; discard bay leaves.
