Method

• 1.
  Rinse the drained olives under cold running tap water then pat completely dry with paper towel.
• 2.
  Place fennel seeds, rosemary and vinegar in a sterilised 1L (4-cup), wide- mouthed shouldered glass jar with flip top and rubber seal. Firmly pack in olives, pushing down to rest under shoulder of jar.
• 3.
  Heat oil in a medium saucepan over medium heat until just warmed, then immediately pour over olives in jar making sure they are completely covered. Tap jar on a work surface and run a clean knife around the inside to remove any air bubbles. Wipe the rim of the jar with paper towel and seal.
• 4.
  Turn upside down and stand in a cool dark place overnight, then turn upright and stand for 1 week before using. Keep in the fridge for up to 1 month once opened.