If necessary rinse the olives to remove excess salt and vinegar or brine and drain them.
Peel the garlic and lightly crush.
Finely grate the lemon zest , avoid the bitter, white pith.
Heat a dry pan to a medium heat and toast the fennel seeds until become fragrant take off the heat and add the bay leaves, swirling around in the pan to release the scent.
Warm a small saucepan with the extra-virgin olive oil.
Add the garlic cloves, toasted fennel seeds, bay leaves, peppercorns and the whole sprigs of rosemary and thyme. Cook over a gentle heat to infuse the oil and become fragrant (about 10-15 minutes).
Pour over the olives and stir to coat.
Cover with clingfilm and marinate at room temperature at least 2 hours, or ideally chill up to 4 days in the fridge.
Bring to room temperature and remove the herbs before serving.
«If you would like to make more intensive the seasoning chop the herbs and crush the spices after you toasted them. »