Herb and Citrus Marinated Olives

2 garlic cloves, minced
¼ cup flat-leaf parsley, chopped
2 tablespoons fresh tarragon, chopped
2 teaspoons fresh chives, chopped
½ teaspoon ground coriander
Pinch cayenne
Grated zest of ½ lemon
Grated zest of ½ lime
Course salt and freshly-ground pepper to taste

3 cups mixed olives such as niçoise, kalamata, pincholine
2 small bay leaves
About ½ cup extra-virgin olive oil, or enough to cover

Combine garlic, herbs, zest, salt, and pepper in a food processor and run briefly until mixture forms a paste.

In a medium-sized bowl, toss olives with herb mixture and cover with olive oil. Olives can be served immediately or refrigerated in a glass jar for 3-4 weeks.