Marinated olives

Ingredients:

• 2 heads of garlic, cloves separated and peeled
• 1 tbsp extra-virgin olive oil
• Zest (wide strips) and juice of 2 oranges
• 2 tablespoons of sugar
• 1 tbsp sherry vinegar
• 2 shallots, thinly sliced ​​(about 1 cup)
• 1 Anaheim pepper, halved, seeded and thinly sliced
• 1 tbsp fennel seeds
• 1 tbsp. coriander seeds
• 1 tbsp. yellow mustard seeds
• 1.5 tsp pink peppercorns
• 0.9 kg of olives of different varieties (for example, Cerignola, Manzanilla or Arbequina)

Preparation:

1. Preheat oven to 200°C (400°F). Place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and sprinkle with 1/4 teaspoon of salt. Fold the foil to form a sealed pouch and roast the garlic until the cloves are light brown and very tender, 30-45 minutes.
2. Meanwhile, in a small non-reactive saucepan, combine the orange juice, sugar, and sherry vinegar and bring to a boil. Add the shallots and chopped chili pepper, bring to a boil, then remove from heat and let cool to room temperature.
3. In a small skillet over medium heat, toast the fennel seeds, coriander seeds, mustard seeds, and pink peppercorns for a few minutes until golden brown and fragrant. Transfer the spices to a mortar and pestle and crush.
4. In a medium bowl, combine roasted garlic and olives with the marinade, orange zest, and spices. Divide into jars. Refrigerate to marinate at least overnight. Can be stored for up to 1 week.
5. To serve, transfer the olives to an ovenproof dish and heat in the oven at 150°C for 10 minutes.