GREEN OR BLACK OLIVES ( OR A MIXTURE ) 450g ( ABOUT 1 lb ) 2 BAY LEAVES THYME - 1 SPRIG OREGANO - 1 SPRIG ROSEMARY - 1 TSP FINELY CHOPPED CUMIN SEEDS - 1 TSP CRUSHED FENNEL SEEDS - 1 TSP CRUSHED 1 RED CHILLI ( SEEDED AND CHOPPED) 4 CLOVES OF GARLIC OLIVE OIL ( PREFERABLY EXTRA VIRGIN OIL )
Cut a slit in each olive OR remove the stones with a de-stoner and then
place them in a mixing bowl.
Add all the spices and mix well.
Pack the olives and the spices into to a large, screw top jar and
then cover the olives with some olive oil. Seal the jar and leave
for 2 or 3 days before consuming, shaking the jar from time to time.
Use any excess oil for salads or frying. Don't throw away good olive oil !
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