Ingredients:
- 1/4 cup Renieris Estate Extra Virgin Olive Oil
- 1/4 tsp crushed red pepper flakes
- 2 sprigs thyme
- 1 strip lemon zest, plus 1 tsp lemon juice
- 1 strip orange zest, plus 1 tbsp orange juice
- 1 cup Divina Kalamata Olives, drained
Directions:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes, thyme, lemon zest and orange zest. Cook, stirring occasionally, for about 30 seconds to release the flavors of the aromatics.
- Add the olives and cook while stirring until just warm, about 2 minutes
- Turn off the heat. Stir in the lemon and orange juices, then transfer mixture to a decorative jar or serving bowl.
- Serve warm or at room temperature
