500 gmmixed olives (see note)75 mlextra-virgin olive oil1½long red chillies, thinly sliced2garlic cloves, thinly sliced30 mlorange juice1 tsplemon juice¼each finely grated rind of orange and lemon1fennel bulb, fronds only1sprig each of rosemary and thyme10 gmfennel seeds, lightly roasted
Rinse olives of brine under cold running water. Drain well, then combine with remaining ingredients and season to taste with sea salt, transfer to an airtight container and marinate in refrigerator for at least 24 hours. Olives will keep refrigerated for up to 2 weeks.
Note You’ll need to begin this recipe a day ahead. Dan Hunter uses Mount Zero manzanilla and wild Kalamata olives but you can use any.