Lemon, Oregano and Vermouth Olives

Directions

1. Place the water, salt, red pepper flakes, peppercorns, garlic, oregano and thyme into a saucepan and bring to a rolling boil. Remove the pan from the heat and add the vermouth and olive oil. Stir the mixture and then set aside to cool.
2. Once the mixture has reached room temperature, add the olives and stir to combine. Transfer to an air-tight container and place in the refrigerator until ready to use.