Prep Time
10 min
Yields
4 - 6 servings
Easy and colourful, these olives make for a great appetizer or snack.
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ingredients
¼
cup extra-virgin olive oil
¼
tsp crushed red pepper flakes
2
sprigs fresh thyme
1
clove garlic, thinly sliced
1
strip lemon zest, removed with a vegetable peeler + 1 tsp lemon juice
1
strip orange zest, removed with a vegetable peeler + 1 Tbsp orange juice
Kosher salt and freshly ground black pepper
1
cup Castelvetrano olives
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directions
Step 1
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.