Aceitunas Aliñadas

Ingredients

• ·500 g (about 3 cups) plain green olives, already brine-cured and unpitted
• ·4 garlic cloves, lightly crushed with the skin on
• ·1 teaspoon cumin seeds
• ·1 teaspoon fennel seeds
• ·2 dried thyme sprigs (or 1 teaspoon dried thyme)
• ·1 dried bay leaf, torn
• ·1 small dried red chilli (optional)
• ·120 ml (1/2 cup) white wine vinegar or sherry vinegar
• ·60 ml (1/4 cup) extra virgin olive oil
• ·1 strip of lemon peel and 1 strip of orange peel
• ·Cold water, to cover

Method

1. 1

   If your olives are whole and firm, crack each one with the flat of a knife or a light tap of a rolling pin so the marinade can penetrate; leave the pit inside.

2. 2

   Toast the cumin and fennel seeds in a dry pan over medium heat for about 30 seconds, just until fragrant, then lightly crush them in a mortar.

3. 3

   Put the olives in a clean glass jar or bowl with the crushed garlic, toasted seeds, thyme, bay, chilli and the lemon and orange peel.

4. 4

   Pour in the vinegar and olive oil, then top up with cold water until the olives are fully submerged.

5. 5

   Stir, seal the jar and refrigerate for at least 3 days, shaking it once a day so the aliño mingles; a week is better.

6. 6

   Bring back to room temperature before serving and lift the olives out with a slotted spoon, spooning over a little of the fragrant liquid.