1 Smoked Mexican Chilli (Pick the variety according to your taste in 'heat'. I used a chipotle this time (medium hot))
Peel and slice the garlic into thin pieces
Crumble the chilli into a bowl , add the garlic and cocoa powder and pour over the olive oil and sherry vinegar
Cut the orange zest into fine strips and add to the mixture
Pull the leaves off the thyme and rub them between the palms of your hands to release the oils before adding to the mixture
Add all the olives and stir well. Allow to marinade for at least 2 hours, preferably overnight. Serve at room temperature with a few sprigs of fresh thyme for decoration.
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