Place your olives in a strainer and wash them under cold water. Then let them drain until they are fairly dry.

Assemble everything for marination: Get out a quart/32oz/4cup sized container that can be sealed, like a mason jar. Then layer roughly a ⅓ of the olives along with roughly ⅓ of the garlic, herbs, lemon peel, black pepper, and chili flakes. Continue layering these ingredients until they are all in the container. Finally, slowly pour the extra virgin olive oil over everything until all of the olives are submerged in it. You might not need the full cup, or possibly more than a cup of olive oil depending on the container you are using. Just use your best judgment.

Seal the container and place it in your fridge for at least 2 days so that the olives can take on the flavor of the marination ingredients.

Take your marinated olives out of your fridge roughly an hour or two before serving so that the extra virgin olive oil can return to a liquid form. Then use them any way that you want and enjoy!