Shelly's Recipe

MARINATED OLIVES I

Category: Cold

5 oz good quality Spanish olives, drained (not the ones with the stuffed pimento)
1/2 to 3/4 cup extra virgin olive oil
1 tsp red pepper flakes
1 tsp freshly cracked pepper, coarse grind
1 tsp green peppercorns, slightly mashed if in brine, cracked if using dried
1/8 tsp kosher salt
Zest of 1/2 orange

Zest the orange peel directly into the bowl or container you are going to use, this way you catch most of the essence of the fruit that sprays out while zesting it. Remove, mince the zest and return to the bowl. Combine the rest of the ingredients in the same bowl. Mix well. Transfer to a sealable jar. Refrigerate.

NOTE: Best if left for at least a day, but ready to serve in four hours.