1
lemon, zest with vegetable peeler
1/2
orange, zest with vegetable peeler
6
cups mixed olives
3
cups olive oil
6
sprigs thyme
1/2
teaspoon crushed red pepper
Remove zest from lemon and orange with vegetable peeler. Combine mixed olives, olive oil, sprigs of thyme, and crushed red pepper in a medium saucepan. Simmer, stirring occasionally, until heated through, 1-2 minutes; let cool. Refrigerate for up to 2 weeks.
