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Sicillian dressed olives

Tom Parker Bowles from Market Kitchen
Tom Parker Bowles takes a plain jar of olives and transforms them into an Italian delicacy by infusing them with garlic, pepper and oregano

Sicillian dressed olives

Method

1. Mix all ingredients together and let stand for 12 hours.
Serve with bread to soak up oil.

Cook's note: you could store the olives in a sterilised jar and keep for up to 1 month.

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Ingredients
450g green olives, in brine, rinsed and pitted
2 celery stalks, roughly chopped
2 Carrots, sliced
2 garlic cloves, sliced
1/2 sweet green pepper, roughly chopped
1 tbsp dried oregano
1/2 tsp dried chilli flakes
125ml Olive oil
1 tbsp white wine vinegar
bread, to serve