These olives are in constant rotation in my kitchen. Winter, Spring, Summer, Fall, I'll adjust the spices accordingly, maybe use preserved lemons instead of fresh oranges, and control the heat from the amount of red chile I use. Sometimes after a long work day and my husband has fed the boys, I'll grab a handful of olives, a glass (or two) of wine and something cured from Olympia Provisions, it's all a gal really needs.
I would totally recommend riffing off this recipe with whatever vibe you are feeling, Mediterranean, Moroccan, Spanish, the possibilities are endless. Once you make your first batch you will be day dreaming about the next. Let me know how they turn out.
Citrus Marinated Olives
Adapted from Bon Appetit
Place 2 cups mixed oil packed olives in a bowl the 1/2 orange, quartered into wedges and thinly sliced. In a small saucepan over low heat, combine 1/2 cup extra virgin olive oil, 3 garlic cloves, 1 Tbsp. crushed coriander seeds, 2 bay leaves and 1 small chile. Cook until fragrant and garlic begins to brown, about 20 minutes. Remove pan from heat and let steep for 1 hour. Pour oil mixture over olives and stir to coat. Marinate at room temperature for 2 hours or cover and chill up to 4 days. Bring to room temperature before serving. Makes 2 cups.