Wash 3 stalks of oregano, shake dry, pluck leaves. Wash 1 organic lemon hot, dry and finely grate the peel. Halve the fruit, squeeze out one half. Finely chop 2 dried chillies. Drain 1 jar (370 ml) of pitted green olives. Mix with oregano, lemon peel, lemon juice, chilli and 2 tbsp. olive oil.