Marinated Green Olives

1. 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.

2. 2

   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!).

3. 3

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

4. 4

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

5. 5

   I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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