1 C. Olive oil
5 peeled garlic cloves
3 C. Mixed Olives
1 tsp. red pepper flakes
Orange or lemon peel
2 Fresh Rosemary sprigs
1 C. Pecorino, cubed
Heat the olive oil over medium heat 3 minutes until warmed. Add the garlic, reduce heat and cook, stirring until garlic is golden brown. Turn off heat.
Combine olives, rosemary, red pepper, orange zest in a small bowl. Pour garlic and oil slowly over and stir to combine. Can be refrigerated for a month!
Add the pecorino and toss gently just before serving, scatter oregano on top.
Serve in a bowl with a small utensil and crusty bread!
**Pour into a glass jar and tie a ribbon around it for a fab hostess gift!