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Ingredients

• 400 g large green olives, such as Nocellara del Belice
• 5 tbsp Castruriali extra virgin olive oil — The olives sit in raw oil, so its flavour carries straight through.
• 1 tbsp red wine vinegar
• 2 garlic cloves, thinly sliced
• 1 celery stick with leaves, thinly sliced
• 1 small carrot, finely diced (optional)
• 1 small red chilli, sliced or a pinch of chilli flakes
• 1 tsp dried oregano
• a few mint leaves

Method

1. Prepare the olives. Rinse and drain the olives. If they are whole, press each one with the flat of a knife until it just cracks.
2. Dress. Toss the olives with the garlic, celery, carrot if using, chilli, oregano and torn mint. Add the vinegar and oil and mix well.
3. Marinate. Cover and leave for at least 2 hours or overnight in the fridge, stirring once or twice. Bring to room temperature before serving.