Directions:

In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.

Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)

On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.

Cool before transferring to a glass jar. Store in refrigerator.