50 ml vegetable oil
½ tsp fennel seeds
½ tsp cumin seeds
½ tsp black peppercorns
2 cloves of garlic
5 sprigs of thyme
1 fresh bay leaf
1 long red chilli
300g Mount Zero Mixed Olives
2 peels of lemon zest
250ml Mount Zero EVOO
Ingredients
Method
In a saucepan large enough to hold all the olives heat the vegetable oil to approx. 60°C and add the spices, allow this to cook the spices out for 5 min at that temp then add the garlic thyme, bay leaf and chill and cook for a further 5 min still around the 60°C mark.
Then add the strained olives along with the lemon zest and the extra virgin oil and bring back up to 50°C then allow to cool in the saucepan.
Serve warm or store in airtight containers in the fridge for up to 2 weeks.
