Instructions

1. Put the olives in a mixing bowl.
2. Cut the lemon in half. Set aside one half. Slice the other half into rings, then each slice into 6 wedges. Add these to the olives.
3. Finely slice the garlic, add these to the olives.
4. Season with salt & pepper, pour over the olive oil, and squeeze over the juice of the other half of the lemon.
5. If you’re using a chilli, cut off its base and put it in a small, sterilised jar.
6. Mix everything together gently, then transfer the mixture into the jar, then seal.
7. Marinate for at least 2 hours, preferably overnight in the fridge. Keep chilled after opening.