Olives in a warm citrus marinade

Ingredients:

• 2 tbsp. olives such as Castelvetrano, Cerignola and Kalamata
• Half a tangerine, cut into slices and then into quarters
• 4 strips of lemon zest
• 1 cup extra-virgin olive oil
• 3 large sprigs of thyme
• 2 large sprigs of oregano
• 1 bay leaf
• 1 crushed clove of garlic
• 0.5 tsp red pepper flakes

Preparation:

1. Bring a saucepan of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon, transfer the olives to a medium bowl. Toss with the mandarin pieces and lemon zest.
2. In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic, and red pepper flakes. Heat over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium-low and simmer until the garlic begins to darken and the bubbles subside, about 7 minutes. Drizzle the hot oil over the olives and toss well to coat.
3. Marinate olives at room temperature for 2 hours or cover and refrigerate for up to 4 days; reheat gently before serving.