Marinated Green Olives - cooking recipe

Ingredients

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

Preparation

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