Spanish Chilli Olives

3 garlic cloves, thinly sliced
2 tbsp vinegar
500g black olives
3 tbsp flat-leaf parsley, chopped
1 tbsp red chilli flakes
3 tsp coriander seeds, crushed
2 tsp cumin seeds, crushed
500ml olive oil

Soak the garlic slices in vinegar for 24 hours. Drain and mix the garlic cloves with the olives, parsley, chilli, coriander and cumin in a small bowl.

Spoon the olives into a sterilized 1l wide-necked jar and pour in the olive oil. Seal and marinate in the fridge for up to 2 weeks before serving in room temperature. Will keep for 1 month in the fridge.