INGREDIENTS
1/4 c Renieris Estate Extra Virgin Olive Oil (500ml)
1/4 tsp crushed red pepper flakes
2 springs thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 tsp lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tbsp orange juice
1 c Castelvetrano Olives, Pitted
salt and freshly ground black pepper
1/4 tsp crushed red pepper flakes
2 springs thyme
1 clove garlic, thinly sliced
1 strip lemon zest, removed with a vegetable peeler plus 1 tsp lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tbsp orange juice
1 c Castelvetrano Olives, Pitted
salt and freshly ground black pepper
INSTRUCTIONS
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes, thyme, garlic, lemon zest, orange zest and salt and pepper to taste. Cook, stirring occasionally, until garlic is pale golden, about 2 minutes.
- Add the olives and cook while stirring until just warm, about 2 minutes
- Turn off the heat. Stir in the lemon and orange juice, then transfer mixture to a decorative jar or serving bowl.
- Serve warm or at room temperature
- Enjoy!
