Drain the olives. Put into a bowl along with extra virgin olive oil.
Peel some lemon rind and bruise it by rolling between your thumb and forefinger. This releases the flavourful citrus oil from the skin. Cut the lemon in half and squeeze out ¼ of the juice onto the olives.
Peel and mince 1 small garlic clove and add to the olives.
Add the herbs and bay leaf.
Season with salt and pepper.
Mix it all together well and ideally let it sit overnight but you can have it straight away.
Can be stored airtight in the fridge for many months or in the freezer for longer.
For the best flavour store in a vacuum bag in the fridge.
To make it spicy add some dried chilli flakes or freshly chopped chilli.