Drain the olives. Prepare the herbs and aromatics. Peel and slice the garlic cloves. Set aside 2 sprigs each of rosemary and thyme. Strip the leaves from the remaining rosemary, thyme, and the oregano. Chop the fresh herbs. Peel strips of the zest of the orange.
In a large jar add a layer of olives. Tuck the sprigs of rosemary, thyme and the bay leaves along the sides of the jar. Sprinkle with some of the chopped herbs, orange zest, and garlic slices. Repeat the layers until the jar is full. Pour in the olive oil until the olives are completely covered.
Cover the jar and refrigerate for at least 24 hours or for up to a week. For safety reasons, oil marinated products need to be stored in the fridge. The olive oil may solidify in the fridge, which is normal. To serve, take the jar out of the fridge 2 to 3 hours before serving to allow the oil to come up to room temperature. Enjoy!
Notes
*To substitute with dried herbs, use 1 teaspoon each dried rosemary leaves, thyme leaves, and oregano leaves.