Olives are a good addition to a lunch of bread, cheese and some salad, such as tomatoes, cucumber and lettuce. They are ahandy standby to have with drinks, but sometimes you want something a little more special than simple supermarket olives. This is a great way of turning cheap and cheerful green olives into something more like a treat!
2
garlic cloves, sliced
2
tbsp sherry vinegar (See note)
375
g/2½ cups brined, green olives, drained
2
tbsp fennel seeds
1½
cups olive oil
3
fresh bay leaves - use dried if you have no fresh
5
small dried red chillies, sliced
1½
tsp grated lemon zest
Method:
- Put the garlic and sherry vinegar in a small bowl and leave to steep for 2 hours, then drain.
- Rinse the olives well, then spread out on a clean tea towel to dry.
- Dry fry the fennel seeds in a small saucepan over a medium heat for 1½ minutes, or until fragrant. Lightly crush them in a pestle and mortar or give them a quick whiz in a blender: don't pulverise them however.
- Put oil, steeped garlic, fennel seeds, bay leaves, chillies and lemon zest in a small pan over medium heat for 2 to 3 minutes, until oil just starts to bubble. Remove from heat and allow to cool.
- Pour some oil mix into a 700 ml jar, add the olives
and pour in the rest of the oil. Cover tightly and shake gently to
mix. Ideally, store them for 1 to 2 weeks, shaking occasionally so that they take up the flavours.
Notes
- I use white wine vinegar, because sherry vinegar is very expensive!
- A ‘standard’ jar of olives is about 200 g, drained weight. I usually use this size, in which case I cut the recipe in half.
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