By chef Jo Lusted

4 cups Cerignola olives (red, green and black)
1/4 cup extra-virgin olive oil
1/2 each lemon and medium orange, zested and juiced
1 tsp fennel seeds, crushed
1 clove garlic, minced
1/2 tsp chili flakes
4 sprigs fresh thyme or rosemary

In a bowl, combine all ingredients. Cover and marinate in fridge, stirring occasionally, for at least 1 day and up to 3 days.