Instructions: Heat oil, water, wine and garlic in saucepan over medium-high heat until boiling. Remove from heat, cover and let rest 30 minutes.

Put olives in sieve. Rinse under cold running water until water runs clear. Shake to remove excess water.

Put olives, lemon slices, thyme, bay leaves, chiles and rosemary in clean 1-quart jar. Add warm oil mixture. Cover tightly; shake to combine well. Marinate at room temperature 5 hours, then refrigerate. (Olives will keep up to 1 month.)

Before serving, let come to room temperature and drain.

This recipe yields 20 to 24 servings.

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