Scale

7-ounce jar of large green Spanish olives, lightly crushed – TFD also (heretically) enjoys using Italian Cerignola and Castelvetrano olives in this recipe
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon crushed rosemary
1/2 teaspoon thyme
2 fresh bay leaves
1/4 teaspoon fennel seeds, lightly crushed
1/2 teaspoon crushed red pepper – TFD likes Basque esplette peppers here
4 cloves garlic, peeled and lightly crushed
2 tsp. capers in brine, very lightly crushed
4 tablespoons sherry vinegar
4 anchovy fillets (optional but highly recommended) – TFD endorses ONLY Ortiz brand!

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Place the olives into a glass jar in which they just fit. Add all other ingredients, then fill the jar with water.
Shake well and marinate at room temperature for several days. They will keep for weeks in the refrigerator, but bring them to room temperature before serving.