Marinated green olives

Name: Marinated green olives
Prep time: 10 min
Total time: 10 min
Yield: 3 cups
Ingredients: 3 cups (360g) large green Spanish olives (we used queen olives); 1 1/2 cups (375ml) olive oil; 2 garlic cloves, thinly sliced; 2 tablespoons fennel seeds, toasted, lightly crushed; 3 fresh bay leaves (see note); 8 dried red chillies; Zested rind of 2 oranges

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10m

3 cups

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Enjoy the bold flavours of Spanish fare in this homestyle dish.

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

Method

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.
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.

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