Drain the olives of any brine and
rinse thoroughly with cool water. Cover in cool water and
allow to soak for at least 5 minutes and up to 5 hours.
In a 1 to 1 1/2-quart container combine the garlic, olive
oil, vinegar, lemon zest and juice, red pepper flakes,
tarragon, and curry powder. Add the olives and stir or shake
to combine. Make sure the olives are submerged in the
marinade.
Allow to sit in a cool dry place for 1 day. Place in the
refrigerator for another day or 2 before serving.
