In a large sealable jar add the bay leaves, lemon peel, rosemary, thyme and garlic slices.
Spoon in the olives and pour the olive oil over them.
Give the jar a shake and set aside in the fridge for 3-5 days.
Makes 2 cups of olives. One serving is about ¼ cup.The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.