4 - 6 servings
Easy and colourful, these olives make for a great appetizer or snack.
cup extra-virgin olive oil
tsp crushed red pepper flakes
sprigs fresh thyme
clove garlic, thinly sliced
strip lemon zest, removed with a vegetable peeler + 1 tsp lemon juice
strip orange zest, removed with a vegetable peeler + 1 Tbsp orange juice
Kosher salt and freshly ground black pepper
cup Castelvetrano olives
Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes thyme, garlic, lemon zest, orange zest, salt and pepper to taste and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes. Stir in the olives and cook, stirring, until just warm, about 2 minutes. Turn off the heat. Stir in the lemon juice and orange juice and transfer to a decorative jar or serving bowl. Serve warm or at room temperature.