11 ingredients
1 clove Garlic raw
3 tablespoon Olive or extra virgin olive oil
1/4 tsp Chili flakes or crushed red pepper spice
1 tablespoon Thyme fresh or raw herb
1/4 tsp Lemon peel or zest raw
1 tsp Orange peel or zest raw
1/2 tsp Salt
1 tsp Pepper black
6 oz Castelvetrano olives
2 tablespoon Lemon juice raw
2 tablespoon Orange juice raw
3 steps
- Mince the garlic clove. Heat the olive oil in a 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.
Enjoy!
Note: nutrition analysis includes marinade as well as olives.
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