Prepare a small bowl of iced water. Bring a small pan of water to the boil and cook lemon zest, herbs, chilli and garlic for 1min. Lift out using a slotted spoon and plunge into the iced water. Drain and dry on kitchen paper.
Step 2
In a large bowl, mix together the blanched ingredients plus olives, cheese, oil and peppercorns. Spoon into 2 x 500ml (17fl oz) sterilised jars, making sure everything is covered with oil (top up with extra if needed). Cover and chill. Use within one to two weeks.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
