Marinated Green Olives

• 300 g green olives in brine
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fennel seed
• 1 teaspoon peppercorn
• 2 dried chilies
• 1/2 preserved lemons or 1 lemon, zest of
• olive oil, to cover

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. 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. drain the olives and give them a rinse off in water.
4. Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
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.

green olives, fresh rosemary, fennel seed, peppercorn, chilies, lemons, olive oil

Taken from www.food.com/recipe/marinated-green-olives-165464 (may not work)