Simple marinated olives

I love nothing more than a good olive. Sometimes in brine, as it is, but then, many times, marinated with lots of spices and some herbs, to later use that oil, where they stood, for salad sauces or to drizzle over simple burrata, mozzarella, even feta nd fresh goat cheeses. Such a simple way to elevate something as simple as olives. 

300 g green and Kalamata salted olives
210 ml mild extra virgin olive oil 
1 tsp fennel seeds
10 cm rosemary sprig
10 sprigs saffron (optional)
2 garlic cloves, crushed
sea salt to taste
1/3 tsp freshly ground black pepper
1/3 vanilla pod, cut open

Place everything except the olives in a small pan. Warm on very low heat until lukewarm.

Crush the olives lightly with the flat side of a knife. When the oil is warm, add the olives and continue warming for 5 minutes. Take off the heat, fill into jars or any closed container, and leave to cool. Then, put it in the fridge to infuse for at least two days. Serve. 

When the olives are gone, use the oil as a sauce for salad (all the flavors are already there). 

In partnership with Kilner