• 70 g (2⅔ oz) Ligurian olives
• 70 g (2⅔ oz) Kalamata olives
• 70 g (2⅔ oz) Sicilian olives
• 1 sprig thyme
• 1 fresh bay leaf
• 1 star anise
• 1 cinnamon stick
• 2 g (1/16 oz) coriander seeds
• 5 black peppercorns
• 1 garlic clove
• 1 strip (4 × 2 cm/1½ × ¾ inch) of orange peel, white pith removed
• 1 strip (3 × 2 cm/1¼ × ¾ inch) of lemon peel, white pith removed
• 150 ml (5 fl oz) vegetable oil
• 100 ml (3½ fl oz) extra virgin olive oil

Place all the ingredients in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Spoon into a small bowl to serve.

To store, transfer the olives and oil to an airtight container and refrigerate for up to 4 weeks. Bring back to room temperature to serve. Fills a 500 ml (17 fl oz/2 cup) capacity jar.