Here's how to make your own Christmas Spiced Olives;
Drain the olives from their brine and rinse. Pat dry.
Pack olives into a wide mouthed sterilised jar
Blanch the clementine in boiling water for 5 minutes to soften the skin , cut in half as we only need half of the fruit then slice into small pieces
Add the chilli, peppercorns and rosemary, clementine pieces and the garlic cloves
Pour over enough olive oil to fill the jar covering everything.
Pop on a lid. Keep in fridge, use after 24 hours. Will keep for 2 weeks.