Cut the garlic in half. Put the olive oil in a pan and heat it up slowly. Put the garlic in and wait until some bubble appear.

Put in the peppercorns, lemon peel, and rosemary. Cook this mixture for about two minutes at a low temperature. Now, add the olives and the gin and stir. I used Voluptas Gin from CS-Spirituosen because the cumin and ginseng give the olives a nice bite and the citron fits in perfectly with the lemon peel.

Let the mixture cook for about 10 minutes, then turn off the heat and leave the olives in the pan for another 20 minutes. Serve warm.

You can keep the leftovers in a jar for about a week, refrigerated.

Tip: Squeeze the peeled lemon to get some juice for a delicious cocktail to go with your olives.