Ingredients:

  • 2 cups (300g) pitted Castelvetrano olives
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 tbsp (6g) fresh orange zest
  • 1 tsp (2g) fresh lemon zest
  • 2 sprigs (4g) fresh rosemary
  • 2 cloves (6g) garlic, thinly sliced
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Zest the orange and lemon into a small bowl. Slice the garlic into thin slivers. Drain the olives well and rinse briefly under cold water if they are packed in a heavy brine.
  2. Place olive oil, sliced garlic, and red pepper flakes in a small saucepan over medium-low heat. Sizzle for 2–3 minutes until the garlic is fragrant and translucent, ensuring it does not brown.
  3. Stir in the fresh rosemary and citrus zests for the final 60 seconds of heating.
  4. Pour the hot oil and aromatic mixture directly over the olives in a glass jar or bowl. Stir gently to coat.
  5. Let the olives sit at room temperature for at least 30 minutes, or up to 4 hours for optimal flavor penetration.