Marinated olives

2 garlic cloves, crushed 1 tablespoon fresh oregano leaves, finely chopped Zest of orange and lemon 1 teaspoon aniseed 1 teaspoon dried oregano 2 tablespoons extra virgin olive oil 200g green olives Heat a small frypan over medium heat, add garlic, fresh oregano, orange and lemon zest, aniseed, dried oregano and oil and fry for 3-5 minutes until fragrant. Add the olives to the frypan and heat for 2 minutes. Serve olives with kefalotyri and crunchy bread. NOTE: Olives can be served straight away or marinate for 1-3 days in the fridge.