Olives in citrus marinade

Ingredients:

• 1 cup Castelvetrano olives
• 1/4 cup extra-virgin olive oil
• 1/4 tsp crushed red pepper flakes
• 2 sprigs of fresh thyme
• 1 clove garlic, thinly sliced
• 1 strip lemon zest, peeled with a vegetable peeler + 1 tsp lemon juice
• 1 strip of orange zest, peeled with a vegetable peeler + 1 tsp orange juice

Preparation:

1. In a small saucepan, heat the olive oil over medium heat. Add the thyme, garlic, lemon and orange zest, salt and black pepper to taste, and cook, stirring occasionally, until the garlic is pale golden, about 2 minutes.
2. Add the olives and cook, stirring, until heated through, about 2 minutes. Turn off the heat. Stir in the lemon and orange juices and transfer the olives to a decorative jar or serving bowl. Serve warm or at room temperature.