House-Marinated Olives

Yields ½ gallon

2 lbs. drained mixed olives, including Cerignola, Arbiquina, and Ligurian olives

3 c. olive oil
½ Tbsp. orange zest, finely grated
2 3-inch rosemary sprigs, washed
2 lemon slices, cut ¼-inch thick
chili flakes, pinch

Gently heat olive oil with rosemary. Add orange zest and chili flakes. Remove from heat. Cool completely. Add lemon slices and olives, mixing well. Store in the refrigerator.

provided by David DiGregorio, executive chef of Osteria Via Stato
www.midwesthomemag.com