Chilli olives

PREPARATION  15 minutes soaking and marinating time

FILLS  1 litre (35 fl oz/4 cup) jar

3 garlic cloves, thinly sliced

2 tablespoons vinegar or lemon juice

500 g (1 lb 2 oz) black olives, cured (wrinkled)

1 handful chopped flat-leaf (Italian) parsley

1 tablespoon chilli flakes

3 teaspoons coriander seeds, crushed

2 teaspoons cumin seeds, crushed

500 ml (17 fl oz/2 cups) olive oil

Soak garlic slices in the vinegar or lemon juice for 24 hours. Drain and mix in a bowl with the olives, parsley, chilli flakes, coriander and cumin.

Sterilise a 1 litre (35 fl oz/4 cups) wide-necked jar by rinsing it with boiling water, then drying it in a warm oven. Don’t dry it with a tea towel (dish towel).

Spoon olives into the jar and pour in the olive oil. Seal and marinate in the refrigerator for 1–2 weeks before serving at room temperature. The olives will keep for a further month in the refrigerator.