Four-Olive Mix

By bakers_delight85

Ingredients

• 2 cups olive oil
• 3 garlic cloves, crushed
• 1 bay leaf
• 1 sprig fresh rosemary
• 1/2 lemon, sliced 1/4 inch thick
• 1/4 cup finely grated orange zest
• 1 1/2 tsp. crushed red pepper flakes
• 1/2 cup Kalamata olives
• 1/2 cup Gaeta olives
• 1/2 cup Cerignola green olives
• 1/2 cup Ligurian olives

Details

Servings 4

Preparation

Step 1

In a saucepan, heat the olive oil until warm over medium heat. Add the garlic, bay leaf, and rosemary. Take care the garlic does not brown. When the oil is very hot, remove from the heat.
Add the lemon slices, orange zest, and red pepper to the hot oil. Stir to mix, then add the olives and stir until well coated.
Let the olives cool in the oil. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 24 hours and up to 3 weeks.
To serve, put the olives in a small bowl, along with the lemon slices, herbs, and garlic. Let come to room temperature.