CITRUS MARINATED OLIVES

Ingredients

• ​1 cup mixed unpitted olives
• 1/2 cup pimiento-stuffed olives
• 1/2 cup extra-virgin olive oil*
• 2 tbsp fresh orange juice*
• 1 1/2 tbsp fresh lemon juice*
• 4 strips orange peel (3x1/2 inch)*
• 3 strips lemon peel (3x1/2 inch)*
• 4 sprigs fresh thyme*
• 1 sprig fresh rosemary*
• 1 Thai red chile pepper, halved*
• 1/2 cinnamon stick*
• 3 black peppercorns*
• 2 coriander seeds*
• 1 dried juniper berry, optional*
• 1 whole clove*

Directions

1. Combine mixed olives and stuffed olives in a heatproof bowl; set aside.
2. Combine oil, orange juice, lemon juice, orange peel, lemon peel, thyme, rosemary, chile pepper, cinnamon stick, peppercorns, coriander seeds, juniper berry and clove in a small non-reactive saucepan. Bring to a simmer and cook, uncovered, stirring occasionally, for 10 minutes. Do not boil. Remove from heat.
3. Pour oil mixture over olives and stir to combine; cool to room temperature, stirring occasionally.
4. Cover bowl and refrigerate, stirring occasionally, for at least 8 hours or up to 24 hours.
5. To serve, use a slotted spoon and transfer olive mixture to a serving dish; discard oil mixture.