1. Combine all the olives in a bowl,. Peel the garlic and shave into slices. Finely slice the chilli and red pepper.
2.In a small saucepan, gently heat the olive oil with the garlic, chilli, rosemary. thyme, bay leaves, grated lemon zest, coriander and fennel seed then remove from the heat, you don't want to "FRY" the oil, just infuse it with the warmed flavours of the aromatics.
3. Add the olives to the oil, leave to cool and bottle.
Find good Mediterranean food store or olive counter, and do your own pick & mix. Try to get big, fat black ones, small skinny ones, shrunken ones and even stuffed ones. Unstoned olives will always taste better than stoned ones.
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|Serving Size: 1 Serving (2038g)|
|Recipe Makes: Servings|
|Calories from Fat: 15404 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1729.7g||2306 %|
|Saturated Fat 238.9g||1195 %|
|Monounsaturated Fat 1260.9g|
|Polyunsanturated Fat 182.4g|
|Cholesterol 0mg||0 %|
|Sodium 47.5mg||2 %|
|Potassium 611.7mg||16 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 11.4g||45 %|
|Sugars, other 24.7g|
|Protein 4.8g||7 %|
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Calories per serving: 15404
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