1 x 900 gram bottle of Spanish Queen Olives, not pitted (picked these up from Aldi on special today)
1kg of Kalamata olives, not pitted
1 full bulb of garlic, peeled and sliced
10 tablespoons of fennel seeds
17 star anise
the rind of 3 large oranges. Make sure you remove all of the pith (the pith is the white part as it will impart bitterness)
1/2 cup of fresh rosemary leaves
5 small red chillies, sliced
4 bay leaves
1. 5 litres of olive oil
Place all the dry ingredients into a large pot over a medium heat and stir for a few minutes.
Add a few tablespoons of oil, the orange rind, chillies and garlic and sauté for another minute or so. You are not trying to colour the garlic. You just want to apply enough heat and a minute to help the oils release.
Add the olives and the olive oil and bring the oil almost to boil. Turn off the heat, let your olives cool then put them and the marinade into sterilised jars.
Give as gifts and/or serve at BBQ’s and partys.
Makes: Makes about 2kgs of marinated olives.
Time: Haven’t timed this one.
Freezing: Not suitable.