Step 2

Place in a jar large enough to hold all the pieces. Cover with the olive oil, allspice, peppercorns and bay leaf. Seal the jar.

Step 3

Refrigerate for 2–3 days before eating. Keeps refrigerated for up to 2 weeks.

Step 4

Serve with finely chopped or sliced onion, lemon wedges and fresh dill or parsley.