Olives with Orange and Rosemary

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 1 teaspoon coriander seed, crushed
• 1 large sprig rosemary
• 2 bay leaves
• 1/2 orange zest, peeled in long strips with a swivel peeler
• Pinch red pepper flakes
• 12 ounces mixed olives, like kalamata, nicoise, or cerignola, drained

1. Put the olive oil, garlic, coriander seed, herbs, orange zest, and pepper flakes in a medium skillet.
2. Heat over medium-high heat swirling the pan until the mixture is fragrant, about 3 minutes.
3. Add the olives and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 2 minutes more.
4. Serve warm or at room temperature.

extravirgin olive oil, garlic, coriander seed, rosemary, bay leaves, orange zest, red pepper, mixed olives

Taken from www.foodnetwork.com/recipes/food-network-kitchens/olives-with-orange-and-rosemary-recipe.html (may not work)