Infused Olives

• 4 cups olives
• 2 tablespoons dry oregano leaves
• 1 organic orange
• 3 garlic cloves minced
• Extra Virgin Olive Oil, enough to fill the jars

1. Dry the olives very well with kitchen paper towel.
2. Wash the orange, dry it very well and zest it to get strips of orange peel - I like the Oxo Good Grips Lemon Zester because the holes are very sharp and I get really great strips of orange peel.
3. Peel the garlic cloves. Remove the green inside germ and mince the garlic as small as you can.
4. Fill the jars with olives and Olive Oil to 3/4, divide the oregano, orange zest and garlic in the jars, This step is necessary because it's very difficult to shake and divide the oregano, orange zest and garlic if the jars are already filled to the top.
5. Re-open the jars, finish filing with more olives and Olive oil, put the lid on and shake. Make sure the olives are totally covered with Olive Oil.
6. Best eaten after a couple of days of making so the Olives and Olive oil are nicely infused.

olives, oregano, orange, garlic, extra virgin

Taken from food52.com/recipes/8382-infused-olives (may not work)