Marinated green olives

Enjoy the bold flavours of Spanish fare in this homestyle dish.

Rinse the olives in cold running water, then dry well. Place oil, garlic, fennel seeds, bay leaves, chillies and orange zest in a saucepan and warm gently over low heat for 2 minutes. Cool slightly.
Pour a little oil into a sterilised 2-litre preserving jar. Add the olives, then pour over the remaining oil mixture, making sure the olives are covered completely. Seal and store in a cool dark place for 2-3 weeks to allow the flavours to develop, then keep in the fridge for up to 2 months after opening.

Source

3 cups large green Spanish olives

1 1/2 cups olive oil

2 garlic cloves, thinly sliced

2 tbsp fennel seeds, toasted, lightly crushed

3 fresh bay leaves

8 dried red chillies

Zested rind of 2 oranges

Mixing Bowl Set

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