In a large glass jar, mix together all ingredients. Cover and marinate in the refrigerator for at least a week.
Preheat oven to 300 degrees. Remove olives with a slotted spoon, saving the marinade for a later batch. (Keep the marinade in the refrigerator until then.)
On a baking sheet lined with aluminum foil, spread out the olives in a single layer and roast for 40-45 minutes.
Cool before transferring to a glass jar. Store in refrigerator.
Note: Make sure the olives are oil-cured and not brine cured. The oil-cured olives will soak up the marinade while the brine-cured will just taste salty. An Italian or Greek deli is your best source for oil-cured olives.
Source: Westin Innisbrook Resort