Marinated Olives with Citrus and Herbs

2 teaspoons extra virgin olive oil
1 clove garlic, peeled and thinly sliced
1 bay leaf
2 strips lemon zest, peeled with vegetable peeler, avoiding the pith, cut into thinner strips
2 strips orange zest, peeled with vegetable peeler, avoiding the pith, cut into thinner strips
1/8 teaspoon red pepper flakes, more or less, or as desired
1 tablespoon fresh rosemary leaves, loosely packed, coarsely chopped or your favorite fresh herb such as thyme or oregano
6 ounces pitted kalamata olives, rinsed
6 ounces pitted green olives, rinsed

In a medium saucepan or skillet warm olive oil over medium-low heat. Add all ingredients except the olives. Stir and cook until fragrant, about 2 minutes. Stir in olives and toss to coat. Transfer to serving dish and enjoy.
Can be served warm or at room temperature. Refrigerate leftovers for up to 2 weeks.

Nutrition Information