Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, smashed
• 1 1/2 teaspoons crushed red pepper
• 1 large sprig fresh rosemary, 2 bay leaves, or both
• Zest of 1 orange, peeled in long strips with a vegetable peeler
• Zest of 1 lemon, peeled in long strips with a vegetable peeler
• 12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

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Instructions

1. Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
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