1dried red chilimembrane and seeds removed (optional)
Instructions
Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them.
Add the olive oil and heat for a minute.
Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
Pour the marinated over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week before eating them. The longer they sit the better they'll taste.
Notes
The olives will keep in the fridge for at least a month. Give them an occasional shake. Bring to room temperature before serving.