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Drain the jar of olives. Rinse well under cold running water and add to a large bowl.
Squeeze the juice of a lemon into the large bowl, using a lemon juicer or your fingers.
Add 2 bay leaves, 3 sprigs of fresh rosemary and 4 sprigs of fresh thyme to the bowl. If you are using fresh bay leaves, you can bruise them a bit beforehand.
Crush 3 cloves of garlic on the chopping board using the flat side of a chef's knife. It’s not necessary to skin the garlic. Add the garlic to the bowl.
Season the olives with 2 teaspoons of chilli powder. Fill the bowl with water until the olives are just submerged.
Mix everything well and cover the bowl with cling film. Place it in the fridge for at least a day.
Remove the marinated olives from the refrigerator. Remove the herbs from the bowl with a fork or spoon. Serve your homemade marinated olives as tapas.