Remove the seeds and stalk from the chilli and chop finely. Remove the outside skin and the top and bottom of the spring onion and chop finely. Place in a container which has a lid, with the olive oil and mix together. Add the olives and put on the lid. Give them a gentle shake and leave them in the fridge for 30 minutes. The chilli will be very hot, so before serving you may prefer to remove it.
