Marinated Olives

• 1 pound assorted olives, such as Picholine, Cerignola and Nicoise
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, peeled and smashed
• 2 small dried red chiles, broken in half
• 2 thyme sprigs
• 1 rosemary sprig
• 3 strips of orange zest
• 3 strips of lemon zest

1. Combine all of the ingredients in a glass bowl.
2. Cover tightly with plastic wrap and refrigerate for 4 days before serving.

olives, extravirgin olive oil, garlic, red chiles, thyme, rosemary, orange zest, lemon zest

Taken from www.foodandwine.com/recipes/marinated-olives-cocktails-2006 (may not work)