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.