4 cups mixed, unpitted olives (i.e., picholine, nicoise, and kalamata)
3/4 cup extra-virgin olive oil
Wide zest strips of peel from 1 lemon and 1 orange
4 dried bay leaves
3 tablespoons fresh rosemary leaves (removed from stems)
1 tablespoons fresh oregano leaves, chopped
Garlic Confit (recipe below)
1/4 cup balsamic vinegar
Combine olives in a large bowl. Add the olive oil, orange rind, lemon rind, bay leaves, and rosemary. Add the garlic confit, including the chiles, and toss to combine.
Preheat the oven to 500°F. Transfer the olives to a large shallow baking dish and bake about 10 minutes until olives are sizzling and a little brown on top. Serve warm.
1 cup garlic cloves
3 dried whole arbol chiles
1/2 cup extra virgin olive oil
Combine the garlic, chiles, and oil in a small sauce pan. Add enough oil to come three-fourths of the way up the sides of the garlic.
Heat the oil over high heat until it just starts to bubble. Reduce the heat and simmer the garlic until it is just a deep golden brown. Be careful not to overcook them or burn them.
Allow to cool to room temperature. (If you’re not using it right away, put it in a container with enough more olive oil to cover the garlic completely.)