This recipe is from the post: Two More for Giving: Provencal Olives and Italian Glazed Almonds.

Martha Stewart’s Hors d’oeuvres Handbook

2 cups of assorted olives green and black, such as Niçoise, Nyons and Picholine
Wide strips of zest from one lemon
1 tablespoon of juice from the lemon
1/4 cup white wine vinegar
1/2 cup extra-virgin olive oil
2 teaspoons of dried oregano

Place the olives in a medium bowl. In a small saucepan, combine the lemon zest, vinegar, olive oil and lemon juice. Bring to a simmer and add the oregano. Remove from the heat and pour over the olives. Allow them to marinate at room temperature for at least 2 hours. The olives may be made 1 week ahead and kept refrigerated in aan airtight container. Return to room temp before serving Makes 2 cups.