Instructions: Drain the olives and place them in a bowl.

Wash the orange well under a cold tap. Dry and peel off the zest, carefully avoiding the white pith. Cut the zest into fine strips and add to the bowl.

Cut the orange in half, remove what remains of the peel, cut the segments in half and add to the olives.

Crack the peppercorns using a pestle and mortar, then add the sesame seeds to the mortar and mix in with the pepper crushing both very slightly. Add the oil and chopped mint, mix well and pour over the olives. Mix in thoroughly and eat immediately or leave to macerate in the fridge for a couple of hours.

Garnish with a sprig of mint.

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