Marinated Green Olives

By LadyRev-2

Ingredients

• 10 1/2 oz (or thereabouts) green olives in brine
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fennel seed
• 1 teaspoon peppercorn
• 2 dried chilies
• 1/2 preserved lemons or 1 lemon, zest of
• olive oil, to cover

Preparation

Step 1

Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.

Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).

Drain the olives and give them a rinse off in water.

Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.

You can let them marinate for as little or as much time as you want. When done marinating, pop them in the fridge, but bring back to room temperature before serving.