Ingredients:

• 10oz pitted Castelvetrano olives

• 1/2 cup olive oil

• 2 tbsp fresh rosemary

• 2 cloves garlic

• 3 Calabrian chilis or similar (optional)

• peel of 1/2 lemon

• peel of 1/4 orange

• 1/4 tbsp sea salt

• 1/8 tsp black pepper

Method:

1. Drain olives

2. Mince garlic

3. Thinly slice chilis

4. Peel lemon and orange and roughly chop for thin slices

5. Pour all ingredients into medium or large storage jar/container and toss to coat

6. Cover and let sit for 3-4 hours

7. Refrigerate for up to 4 days

*Bring olives to room temp. before serving