OK, not so much a recipe as it is a tip or a trick or the quickest thing you've ever made. Flavour your olives and you won't believe the soiree in your mouth. It's an unexpected bit of sass, if you will. Big juicy, fresh, herby and delish.
Ideally, these should be done 1 day ahead, but if you've got no time, at least give them a few hours.
Rosemary Orange Marinated Olives
1 Pint of mixed olives, with pits
1/4 cup olive oil
2-3 tsp fresh chopped Rosemary
2 tsp orange zest
squeeze of fresh orange juice
pinch of chili flakes, or more to taste
Combine all of the ingredients in a jar or bowl and refrigerate for at least 5 hours or even better, a day. Serve at room temperature.
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