Orange and Chili-Spiced Olives
1 1/2 cups olives, drained (* see note below)
Juice and zest 1 large or 2 small oranges
1/3 cup olive oil
1 clove garlic, very thinly sliced
About 1/8 teaspoon crushed red pepper flakes or chile pepper
In a medium bowl, mix the olives with the remaining ingredients. Taste the mixture and see if you want to add a touch more red pepper flakes for spicier olives. Let marinate for about an hour at room temperature. Transfer the olives to a jar and cover and refrigerate. The olives will keep for several days.
Look for good quality kalamata or oil cured olives or use a brine cured green olive. We love to make a big batch of these olives and snack on them all week.