Pour the olives into a bowl. Add enough olive oil to coat the olives.
Add the remaining ingredients and mix well.
Either serve immediately or transfer the olives back to the jar and store in the fridge for 2-3 days.
Experiment by trying alternatives, such as lemon rind, oregano stalks, celery, carrots, peppercorns, bay leaves, or any of your favourite ingredients.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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