Spanish marinated green olives (Aceitunas aliñadas)

1. Drain the olives; if the brine is very salty, soak them in cold water for 10 minutes, then rinse.

2. Lightly crack each olive with the flat of a knife or a small mallet (without smashing it) so the marinade can soak in.

3. Lightly crush the unpeeled garlic cloves, cut the fennel bulb into thin strips and the lemon into thin slices.

4. In a jar, layer the olives with the garlic, fennel, lemon slices and thyme sprigs, and sprinkle with the oregano.

5. Pour over the wine vinegar, olive oil and enough water to cover; seal and shake well.

6. Marinate in the fridge for at least 2 days (shaking once a day) and serve at room temperature as an aperitif.

Tip: The flavour of the Andalusian "aliño" comes from wild fennel stalks – if you can find fresh fennel fronds, add a bunch.