Spanish Olives Sevilla Style

21 oz. jar large Spanish olives

1 1/2 tsp. cumin

1 1/2 tsp. oregano

1 1/2 tsp. thyme

1 1/2 tsp. fennel seed

8 bays leaves

8 cloves garlic minced

Red wine vinegar

Drain olives.  Mix remaining ingredients, except the wine, with the olives.  Return olives to the jar and fill to the top with the red wine vinegar.  Will keep in the refrigerator for weeks, but served room temperature.  An excellent hostess gift as well.