Warm Citrus Marinated Olives

Prep time: 5 mins | Cook time: 10 mins | Serves: 4–6

Olives: 2 cups mixed green olives (Castelvetrano are best for that buttery texture seen in the photo).
Citrus: 3 large strips of orange peel and 2 strips of lemon peel (use a vegetable peeler, avoiding the white bitter pith).
Oil: 1/2 cup high-quality extra virgin olive oil.
Aromatics: 3 cloves of garlic (thinly sliced) and 1/2 tsp red pepper flakes (adjust for heat).
Herbs: 4–5 sprigs of fresh thyme and 1 sprig of rosemary.
Finishing: A pinch of flaky sea salt and a squeeze of fresh orange juice.

Prep the Olives: Drain your olives from their brine and pat them dry with a paper towel. This ensures the oil sticks to them rather than sliding off.
Infuse the Oil: In a small saucepan or skillet, combine the olive oil, orange and lemon peels, sliced garlic, thyme, and red pepper flakes.
Heat Gently: Place the pan over low heat. You want the oil to shimmer and the garlic to just barely begin to sizzle (about 3–5 minutes). Do not let the garlic brown, or it will taste bitter.
Marinate: Add the olives to the warm oil. Stir gently to coat. Keep them on the low heat for another 5 minutes to allow the olives to warm through and absorb the citrus oils.
Serve: Remove from heat. Add a tiny squeeze of fresh orange juice and a sprinkle of flaky salt. Serve them warm in a shallow bowl, just like in your photo.

Crush the Olives: Use the side of a knife to gently “smash” a few of the olives before marinating. This allows the flavored oil to get inside the olive.
Make Ahead: While great warm, these are even better the next day! If you store them in the fridge, the oil will solidify; just bring them back to room temperature or warm them slightly before serving.
The Leftover Oil: Do not throw away the oil once the olives are