Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: crush the fennel and peppercorns in a pestle and mortar (or crush with the flat side of a knife and give them a bit of a chop). chop the chillies into smallish pieces. discard the flesh of the preserved lemon and rinse the skin to remove excess salt. cut into fine strips (or zest the lemon - but the preserved lemon is so much better!). drain the olives and give them a rinse off in water. place the olives in a clean jar and add the remaining ingredients. cover with olive oil and leave to marinate. i have left them as little as a couple of hours and up to a few weeks. pop them in the fridge, but bring back to room temperature before serving.

Target recipe: put the olives in a large bowl of water have having nicked each one on one side. allow to stand for 20 days, changing the water every day - also, cover. then prepare a solution with the 500 grams salt and 5 litres of water and stand the olives in this for 10 days. after the 10 days empty this brine and prepare another solution with 2 litres of water and 200 grams of salt. add to this the vinegar and oil and allow the olives to stand in this for 3 days, they are then ready. after you have tried this method you will soon be able to adapt it to your own taste. also, it is nice to put into the final solution maybe garlic, slices of lemon or a sprig of fennel. this is purely taste.