Spicy Antipasto

Ingredients

• • 3 garlic cloves
  • 1 small fennel bulb, cubed
  • 2 to 5 jalapeño chili peppers, seeded or not, cubed (see note)
  • 1 yellow or orange bell pepper, seeded and cubed
  • 1 carrot, cut into chunks
  • 1 tsp fennel seeds
  • 1 cup (250 ml) water
  • 1 cup (250 ml) white wine vinegar
  • 2 tbsp sugar
  • 1 tbsp salt
  • 2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 1/2 cup (125 ml) vegetable oil
  • 1/3 cup (60 g) pitted green olives, chopped