1 1/4 cups black Cerignola olives, or other brined black olives 1 1/4 cups green Castelvetrano olives, or other brined green olives 1 1/4 cups Taggiasca olives, or Kalamata Zest of 1 orange, cut in large strips Zest of 1 lemon, cut in large strips 1/2 cup extra-virgin olive oil 6 green pickled peppers 3 cloves garlic 6 sprigs fresh thyme

Step 1 Heat the oven to 550 degrees. In a large gratin dish, combine the olives, zest, oil, peppers, garlic and thyme. Bake until the olives are bubbly and beginning to prune, 8 to 12 minutes (remove from the oven before the olives take on too much color, as they may become bitter). Cool slightly before serving.

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