With a sharp knife, make a small slit in each olive to allow the marinade to penetrate. Place in a glass jar to a tight fit.
Add olive oil, sherry vinegar, garlic, lemon, coriander seeds, cumin, thyme, rosemary, bay leaf, fennel seeds, and dried chile pepper to the jar with the olives.
Add just enough water to completely cover the olives, if needed. Close jar with lid and shake to blend and distribute ingredients. Leave overnight at room temperature; then refrigerate several days.
These olives will keep for months in the refrigerator. The longer these olives marinate, the better they become.
To serve, bring to room temperature.
Makes approximately 2 cups.
Andalusia-Style Marinated Green Olives Recipe: https://whatscookingamerica.net/Appetizers/OlivesAndalusian.htm