Easy Italian Recipes

 MAKE 2 cups (10 OZ / 315 G)

- 2 cups (10 oz/315 g) mixed unpitted olives
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes Grated zest of 1 orange
- 1/4 cup (2 fl oz/60 ml) extra-virgin olive oil

Nothing could be simpler...

If the olives are in brine, drain them. In a nonreactive bowl, combine the olives, garlic, red pepper flakes, orange zest, and olive oil and toss well.
Cover the bowl with plastic wrap and marinate the olives at room temperature for at least 2 hours or for up to 24 hours before serving. Store the olives in an airtight container in the refrigerator for up to 2 weeks.
NOTE: Choose a mixture of colors and textures, such as green Cerignola or Picholine olives, black Gaetas or Kalamatas, purplish black niqoise olives, and wrinkled Moroccan dry-cured black olives. These are just a few of the many choices now widely available at most supermarket olive bars.

Buon appetito!