innocent bystander's marinated mixed olives

In a saucepan large enough to hold all the olives, heat 50ml of the olive oil and add the fennel seeds, cumin seeds and black peppercorns.

Allow this to cook the spices out for 5 minutes, then add the garlic, thyme, bay leaf and chilli and cook for a further 5 minutes.

Add the strained olives along with the lemon zest and the remaining 250ml olive oil and warm to about 50 degrees Celsius, then allow to cool in the saucepan.

Serve warm or store in airtight containers in the fridge for up to 2 weeks.