1-In a small saucepan, combine the olive oil, minced garlic, and dried herbs. Heat over medium until it starts sizzling, then simmer for one minute, swirling occasionally until the garlic is fragrant. Remove from heat, season with salt, and let cool.

2-Drain the olives. Use an olive pitter if necessary, or remove any pre-existing stuffing with a skewer or chopstick.

3-Mash the garlic and herb cheese with a fork, then place it in a piping bag or large zip-top bag. Snip off a small corner for filling the olives. Pipe the cheese into the olives from bottom to top. Arrange the stuffed olives into a quart-sized jar.

4-Pour the cooled olive oil mixture over the olives in the jar, seal tightly, and refrigerate for at least 30 minutes or up to one week. Turn the jar occasionally to coat the olives evenly. If the olive oil solidifies, allow it to come to room temperature before serving.

5-Serve the olives on a platter with the herb-infused olive oil drizzled over them, and provide toothpicks for easy eating.