Marinated Green Olives

Directions

1. 1
   Crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). Chop the chillies into smallish pieces.
2. 2
   Discard the flesh of the preserved lemon and rinse the skin to remove excess salt. Cut into fine strips (or zest the lemon - but the preserved lemon is so much better!).
3. 3
   drain the olives and give them a rinse off in water.
4. 4
   Place the olives in a clean jar and add the remaining ingredients. Cover with olive oil and leave to marinate.
5. 5
   I have left them as little as a couple of hours and up to a few weeks. Pop them in the fridge, but bring back to room temperature before serving.