Holiday Citrus + Chili Crisp Marinated Olives

RECIPE 3 of my THANKSGIVING MENU SERIES: HOLIDAY CITRUS + CHILI CRISP MARINATED OLIVES ? ??

Ok, this is the 3rd and final appetizer of the menu before we move on to sides! I wanted to add one more app that was light, a little salty, bright and not cheese – so that you don’t totally fill up before the main event. So I present to you, these delicious + festive and truly GORGEOUS marinated olives that you can make several days ahead of time! Warning: they’re addictive. Recipe below!

INGREDIENTS:
3 cups of mixed pitted olives (Castelvetrano, kalamata, etc)
1.5 cups EVOO
3 sprigs fresh rosemary
3 sprigs fresh thyme
2 tsp chili crisp
3-4 garlic cloves, whole + smashed
3 strips lemon zest + juice of half lemon
3 strips orange zest + juice of half orange
Pinch of flaky salt
Slices of citrus

DIRECTIONS:
First, combine EVOO, smashed garlic, chili crisp and fresh herb sprigs. Heat in a sauce pan over medium heat for a few minutes, and until bubbles form. Then, turn down the heat to low and simmer for another 7-10 min being careful to not burn the garlic. Take off the heat and set aside. Next, combine drained olives, citrus juices + zest strips, and salt. Pour in warmed oil and let sit for an hour to get maximum flavor! You can store in an airtight container in the refrigerator for up to 4 days before hand. Serve in a bowl with citrus slices and enjoy!