Marinated olives (Olives marinées)

1. Drain the black and green olives and pat them dry on paper towel.

2. Slice the garlic thinly and peel a few strips of zest from the lemon.

3. In a bowl, mix the olives with the garlic, lemon zest, rosemary, thyme and bay leaf.

4. Drizzle with olive oil and a little freshly squeezed lemon juice.

5. Toss well, transfer to a clean jar and cover with the olive oil.

6. Mature in the fridge for at least 1-2 days – serve at room temperature as an aperitif.

Tip: Marinated olives are a classic of the Provençal aperitif – the garlic, lemon zest and Mediterranean herbs soak into the olives as they mature. Take them out of the fridge before serving, as they are most aromatic at room temperature.