Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 2 sprigs fresh rosemary
  • 2 cloves garlic (sliced thin)
  • 1/2 teaspoon red pepper flakes
  • 1 orange
  • 16 ounces Castelvetrano olives (pitted)

Instruction

  • In a medium saucepan set over low heat, combine the oil, rosemary sprigs, sliced garlic, and red pepper flakes.
  • Using a vegetable peeler, cut the peel from the orange. Cut the orange into slices. Add both the peel and the orange slices to the saucepan.
  • Drain the olives and add to the oil mixture. Stir to coat the olives with the marinade.
  • Heat for 5 minutes to warm through. Transfer the olive mixture to a glass jar and allow to cool to room temperature. The olives can be served slightly warm or at room temperature.
  • The olives can be refrigerated in the glass jar for 7 days. Bring the olives to room temperature before serving.