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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.

* Note:

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. 


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