1 clove garlic, finely chopped

2 tablespoons (30 ml) olive oil

2 cups (500 ml) oil-packed mixed olives (of your choice), drained

3 hot chili peppers (preferably dried)

1 long orange zest

1 teaspoon (5 ml) dried oregano

• 1/2 teaspoon (2.5 ml) crushed hot pepper flakes or
• 1 dried hot chili pepper, crushed

In a skillet, soften the garlic in the oil. Add the remaining ingredients and cook over low heat, stirring for about 3 minutes or until the olives are warm.

Serve immediately in a serving dish in the centre of the table.

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