1 lb. "Kalamata" (Greek) olives
1/4 c. dried Greek oregano
1 tbsp. dried rosemary
1/2 tbsp. dried thyme
1 tsp. dried marjoram
3 sprigs dried Greek oregano or thyme (1/2 to 3-inches long)
orange zest to taste

Spread olives between layers of paper towels and blot dry to remove most of the brine. Mix together the olives, dried herbs and orange zest in a bowl. Loosely pack into a glass jar; lay the herb sprigs on top and add olive oil to cover. Cover tightly and store for 2 days to 1 week.