Marinated olives with lemon and four spices

Finely chop the shallot. Finely zest the lemons.
In a jar, pour the olive oil, add the chopped shallot, the zest of the 2 lemons and the 4 spice. Add the drained olives, close the jar and shake the jar gently until the olives are well coated with the sauce. Store in a cool place (cupboard) 1 to 2 days before tasting at aperitif time. For longer storage, put your jar in the refrigerator