Serves 8

1 lb/450 g can or jar unpitted large green olives drained

4garlic cloves, peeled

2 tsp coriander seeds

1 small lemon

4 sprigs of fresh thyme

4 feathery stalks of fennel

2 small fresh red chiles (optional)


Spanish extra-virgin olive oil to cover

1. To allow the flavors of the marinade to penetrate the olives, place
the olives on a cutting and, using a rolling pin, bash then lightly so
that they crack slightly. Alternatively, use a sharp knife to cut a
lengthwise slit in each olive as far as the pit. Using the flat side
of a broad knife , lightly crush each garlic clove. Using a mortar and
pestle, crack the coriander seeds. Cut the lemon, with its rind, into
small chunks.

2. Put the olives, garlic, coriander seeds, lemon chunks, thyme
sprigs, fennel, and chiles, if using, in a large bowl and toss
together. Season with pepper, but you should not need to add salt as
preserved olives are usually salty enough. Pack the ingredients
tightly into a glass jar with a lid. Pour in enough olive oil to
cover the olives, then seal the jar tightly.

3. Let the olives stand at room temp. for 24 hours, then marinate in
refrigerator for at least 1 week, but preferably 2 weeks before
serving. From time to time, gently give the jar a shake to remix to
remix the ingredients. Return the olives to room temperature and
remove from the oil to serve.