- 1 lemon
- 1/2 orange
- 6 cups mixed olives
- 3 cups olive oil
- 6 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- Remove the zest from the lemon and orange with a vegetable peeler. Combine with the olives, oil, thyme, and crushed red pepper in a medium saucepan.
- Simmer, stirring occasionally, until heated through, 1 to 2 minutes; let cool. Refrigerate for up to 2 weeks.