- 3 cups assorted olives (Kalamata, Spanish Queen, etc.)
- 4 cloves garlic, minced
- 1 teaspoon dried chili flakes
- 1 lemon, juiced
- 1 orange, zested
- 1/4 cup vinegar
- 1 tablespoon natural sugar
- kosher salt to taste
- freshly ground pepper to taste
- Drain olives and add to the rest of the ingredients in a small mixing bowl.
- Stir to combine.
- Put olive mixture in a jar or food-safe container and refrigerate overnight, giving the olives time to marinate.