For 100gm of Lepanto mixed olives (kalamata, black and green), you need :
3 garlic cloves peeled,
1 medium sized red chilli
1 bay leaf
4 black peppercorns
Lepanto olive oil (enough to cover)
2 spring of thyme or rosemary.
In a pan using a little olive oil sweat off the garlic and chilli for a couple of minutes, then add the olives, thyme, bay leaf and peppercorns and cover with olive oil. Bring to a simmer and put aside to cool down.
When you are ready to use the olives, drain off the oil and either serve them cold or sauté them in pan to serve warm with bread. Ideal as a snack, with ouzo.
Recipe provided by Laurent Loudeac (Food Show 2009).