Mixed Sicilian olives could have been used in this recipe rather than the green Sicilians I have used here - (it's all I had at hand.)
I added sliced fennel + rosemary from my garden. Then - star anise, orange slices sea salt, pepper.
Mix in a big bowl then place into big sterilised jars + fill with good olive oil. Leave for at least a couple of days in the fridge. The olives will last airtight in the fridge for up to 3 months.
Recipe thanks to Molto Italian.