2jars of different olives. I used a large queen green and a smaller black olive but use a mix of your favourites.
2teaspoonfennel seedstoasted in a dry pan
3garlic clovespeeled but left whole
1chillisliced into thin ribbons. Seeds removed
6sun dried tomatoes
1lemonzest peeled off with a potato peeler
1limezest peeled off with a potato peeler
2sprigs of fresh thyme
250mlolive oil
Instructions
Slash each olive if necessary and tip into a clean bowl. Pile all the other ingredients on top and stir so that all of the flavours combine.
Cover with a tea towel and leave to marinade over night in a warmish room.
Bottle up, seal and store in a fridge until you are ready to gift them, or keep in the fridge in a covered bowl if you are keeping them all to yourself.
PS don't worry of the oil solidifies in the fridge, just take out of the fridge an hour or two before you want to eat.