1/2 cup extra-virgin olive oil

the juice and zest of 1 orange

1 clove of garlic, peeled

1 sprig of rosemary, stem removed or 1/2 teaspoon ground rosemary

1/2 - 1 teaspoons chili flakes (optional)

1/2 teaspoon salt

1 16 ounce jar of mixed olives in water with pits



In a heavy bottom sauce pan combine the olive oil, the orange juice and zest, the garlic clove, the rosemary, the chili flakes, and the salt and bring to a simmer over medium heat. Cook for 1-2 minutes to allow the spices and herbs to soften. Set aside. Drain the olives and add them to the warm olive oil mixture. Allow to sit for at least 15 minutes to soak up the flavors. Serve immediately or store covered in the refrigerator for up to a week.