Prepare everything in the ingredient list.

Mix together, cover and set aside to marinate.

Spoon the olives into dishes when you are ready to serve. You can store them in the fridge for up to 1 month. Make sure they come to room temperature before serving


200g black olives, stones removed

200g green olives, stones removed

5 tablespoons olive oil

1 large garlic clove, peeled and thinly sliced

½ teaspoon cracked pepper- do this in a mortar and pestle

½ large red chilli, deseeded and thinly sliced

1 bay leaf

2 stems rosemary, bashed with the flat of your knife and cut up with scissors

4 wide strips of lemon zest, cut into thin strips

1 tablespoon balsamic vinegar

1 teaspoon honey