OLIVE ALLA WELSHCAKES

I have shown you how olives straight from the tree are prepared here and also, some time ago, posted my friend Concetta' s olive recipe. Now here is an olive recipe which I have made up myself and which I use to flavour cured but unstoned black olives:

Put a little balsamic vinegar and just a drizzle of olive oil [because you don't want it to solidify in the fridge] into a bowl. Add the olives, a goodly pinch of coarse seasalt [I think wet Sicilian seasalt is best, but then, I am biased] a slice or two of deseeded red chilli pepper, some fennel seeds, sprigs of young, fresh thyme, a bayleaf and some dried origano. Squeeze a little lemon juice over then mix it all up with a teaspoon. Add a slice of lemon to garnish. You can eat these immediately or they will keep, covered with clingfilm, for two weeks or so in the fridge.