Spicy Marinated Olives

1 jar (340 mL) green Spanish olives
3 cloves garlic, peeled, cut in half
1 lemon, cut into 8 wedges
1 bay leaf
3/4 tsp. whole cumin, toasted
1/2 tsp. chili flakes
3/4 tsp. dried oregano
1/2 tsp. coarsely ground black pepper
Red wine vinegar
Water
Extra virgin olive oil

Drain and rinse olives. Cut a slash at the end of each olive.
Combine olives, garlic, lemon and spices in a medium jar.
Cover olive mixture with enough red wine vinegar to cover by about two thirds. Add water to cover olives.
Refrigerate and marinate for at least 2 days before serving.
Before serving, bring to room temperature and drizzle with olive oil.

Makes about 1 1/2 cups