Spanish style marinated olives

Combine the white wine and water in a bowl; add thyme, basil, bay leaves, peppercorns, mustard seeds, fennel, coriander and olive oil.

Add the black and green olives, drained of their brine and rinsed beforehand.

Remove the chili stem; break the chili and remove most of the seeds to reduce the heat, then add it. Mix well.

Cut the washed lemon into quarter inch slices, discard the ends, add to the olives and mix well.

Remove any black spots or burnt skin from the roasted red pepper and add it; mix well.

Transfer to a sterilized jar, press the ingredients down and seal the jar well.

Keep in a cool place away from light for 3 to 5 days, turning the jar every day.

Serve the olives with a slotted spoon to leave most of the liquid behind; cut the lemon slices if wished.