Pour all the in-brine olives into a big colander set in your kitchen sink. Run hot – and I mean hot - water all over the olives for a minute or so. Turn off the hot water and shake the colander to remove as much water as you can.
Now evenly spread the drained olives across a dry (and clean) dishtowel or paper towels. What you want to happen here is to soak up any visible water from the olives. You’re getting them ready for the marinade. After about ten minutes, put them into a mixing bowl big enough to hold them and the marinade.
Making the marinade
Put all the marinade’s ingredients into a microwave-proof bowl. Stir well, then place the bowl in the microwave and microwave it for two minutes. After that, give the marinade a really good stir, then microwave it again for another two minutes. This heating will rapidly pull out all the marinade’s flavors. Also, the marinade is now going to be pretty hot. Good, that’s ideal. That heat means it’s going to get into the olives - quickly.
Bringing it all together
Pour all the hot marinade over the dry olives in the mixing bowl and give the whole lot a thorough, but gentle stir. And I mean gentle. Stir it just enough so that all the olives get coated – inside and out – with the marinade. Done.
Pour the whole contents of the mixing bowl into a tight-lidded container that will hold about 800 ml (1.7 pint) and put the container into the refrigerator.
In the refrigerator, the olives will be fine for at least two weeks. My bet? You’ll have eaten the lot within two days.