Image by Brett Stevens

Ingredients (7)

• 3 cups (360g) large green Spanish olives (we used queen olives)
• 1 1/2 cups (375ml) olive oil
• 2 garlic cloves, thinly sliced
• 2 tbsp fennel seeds, toasted, lightly crushed
• 3 fresh bay leaves (see note)
• 8 dried red chillies
• Zested rind of 2 oranges

Method

• Step 1 Rinse the olives in cold running water, then dry well. Place oil, garlic, fennel seeds, bay leaves, chillies and orange zest in a saucepan and warm gently over low heat for 2 minutes. Cool slightly.
• Step 2 Pour a little oil into a sterilised 2-litre preserving jar. Add the olives, then pour over the remaining oil mixture, making sure the olives are covered completely. Seal and store in a cool dark place for 2-3 weeks to allow the flavours to develop, then keep in the fridge for up to 2 months after opening.