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Peel and slice the garlic into thin pieces
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Crumble the chilli into a bowl , add the garlic and cocoa powder and pour over the olive oil and sherry vinegar
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Cut the orange zest into fine strips and add to the mixture
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Pull the leaves off the thyme and rub them between the palms of your hands to release the oils before adding to the mixture
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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.