Start this recipe at least 10 days before giving.
In a small bowl, combine the capers, thyme, crushed red pepper, oregano, bay leaves, black pepper, lemon zest and juice.
Place a layer of assorted olives in the bottom of the bottle.
Top with a layer of the herb mixture.
Continue to alternate layers of olives and herbs, leaving a 1/2-inch space at the top of the bottle.
Fill with olive oil.
If necessary, slide a thin knife along the inside of the bottle to allow the olive oil to flow through.
Seal the bottle and marinate in the refrigerator for 10 to 12 days.