Marinated olives

Makes 2 cups.

2	cups olives (picholine, Nicoise, kalamata, Gaeta, Manzanilla, Ligurian)
2	tablespoons olive oil
2	teaspoons finely chopped fresh rosemary or thyme
1	teaspoon coriander seeds
1	teaspoon fennel seeds
¼	teaspoon crushed red pepper
½	teaspoon chopped orange rind
1	clove garlic, smashed with a knife
1	bay leaf

1. In a bowl, combine the olives, oil, rosemary or thyme, coriander and fennel, crushed pepper, orange rind, garlic, and bay leaf. Cover and refrigerate for at least 2 days and for as long as 2 weeks.

2. Let the olives come to room temperature before serving.