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PEEL and roughly chop the garlic cloves. Decide if you like to remove or keep the red pepper seeds. We used the red pepper thinly sliced without the seeds, otherwise, we think the spicy seeds will be predominant to the olive flavour.
RINSE the rosemary and thyme with cold water and chop them a bit with your chef's knife.
Most of the time, there will be liquid inside the jars or cans. So you have to drain the olives. Then ADD them to the preserving jar, along with the finely chopped garlic, red pepper, thyme and rosemary.
Gently crush the cumin and fennel seeds (using the flat side of your chef's knife) and also add them to the jar. Don't forget the bay leaves! Fill the jar with 1/2 litre olive oil.
All you have to do now is wait until the olives have absorbed those flavours! Shake the jar a few times to mix everything well. It's not required to store these olives in the refrigerator!
Wait for at least one day before serving these marinated olives. Enjoy!