Marinated Olives with Orange Zest and Red Chili


[Makes 2 cups marinated olives]

1 cup green olives, rinsed and drained

1 cup black olives, rinsed and drained

1/4 cup extra-virgin olive oil

1 tablespoon Herbes de Provence

Zest of 1 orange, removed in large stripes with a vegetable peeler

2 dried red chilies, or a pinch of red chili flakes

Place all of the ingredients in a skillet and stir to combine. Set the skillet over medium heat and cook until the olives are warmed through and the aromatics are fragrant, 4 to 5 minutes. Remove the pan from the hear and serve the olives warm, or let them cool and serve at room temperate. 

Note: This recipe is just a guide, change the type of olives and seasonings as you wish. I like crushed fennel seeds. YUM!

Melanie Dunea