( Please see the sections on "Hints" and Conversion Tables
Spiced Green Olives
|225g (8oz) green olives in brine
||1 tablespoon fennel seeds, bruised
|4 large garlic cloves, crushed
||long strip lemon zest
|4 sprigs of fresh thyme
||approx 175ml (6 fl oz) olive oil
Using a meat mallet or hammer, lightly tap the
olives to split them, but leave the stones intact. Alternatively, make a small
slit in each olive with a knife. Dry the olives on paper towels.
Pack the olives in a clean dry sterilized jar
with the fennel, garlic, lemon zest and thyme. Pour in enough olive oil to cover
completely, turning the jar to expel any trapped air. Seal and store in a cool
dark place for about 2 weeks before eating . Occasionally shake the jar to
distribute the flavors.
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