Herbed Olives

2 tablespoons capers, drained
2 teaspoons dried thyme
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
4 bay leaves
1/2 teaspoon freshly ground black pepper
Grated zest and juice of 1 lemon
1 decorative bottle with a cork or sealer
3 cups assorted olives (drain before measuring)
Olive oil as needed to cover

Start this recipe at least 10 days before giving.
In a small bowl, combine the capers, thyme, crushed red pepper, oregano, bay leaves, black pepper, lemon zest and juice.
Place a layer of assorted olives in the bottom of the bottle.
Top with a layer of the herb mixture.
Continue to alternate layers of olives and herbs, leaving a 1/2-inch space at the top of the bottle.
Fill with olive oil.
If necessary, slide a thin knife along the inside of the bottle to allow the olive oil to flow through.
Seal the bottle and marinate in the refrigerator for 10 to 12 days.

Makes about 3 cups