Olives101.com

Recipe by Alison Adams,
Photography by Steve Brown,

Ingredients (serves 8 )

* 300g jar black olives in brine
* 300g jar green olives in brine
* 1 cup Jingilli extra-virgin olive oil
* 4 bay leaves
* 4 sprigs rosemary
* 1 teaspoon dried chilli flakes
* 1 teaspoon fennel seeds, crushed
* 1/4 cup red wine vinegar

Method

1. Preheat oven to 200°C. Drain olives, reserving jars. Rinse olives in cold water. Pat dry with paper towel. Clean and sterilise jars.
2. Pour oil into a small saucepan. Heat over medium-low heat until just warm.
3. Divide olives, bay leaves, rosemary, chilli, fennel seeds and vinegar between prepared jars. Pour over warm olive oil. Seal. Turn jars upside down and stand for 5 minutes. Turn upright. Allow to infuse for 1 week, turning once daily. Serve.

Notes & tips

Note: This is best made 1 week ahead.
Tip: Olives will keep for up to 1 month in the fridge.

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