Instructions

• Drain both 5.3 ounces DeLallo Castelvetrano olives and 5.3 ounces DeLallo Calamata olives in a colander and rinse under cool running water. Set the olives aside to finish draining.
• In a medium skillet, combine 1 cup DeLallo extra virgin olive oil, 5 cloves garlic (peeled and smashed), half of the fresh herbs (reserve the rest for the jar — that is, use 2 sprigs fresh rosemary and 2 sprigs fresh thyme now and set aside 2 sprigs rosemary and 2 sprigs thyme), the zest of 1 lemon, ½ teaspoon red chile flakes, and 6–8 black peppercorns. Heat over medium heat and cook, gently swirling the herbs in the oil, for 3–4 minutes until the garlic is fragrant and the herbs begin to sizzle. Remove the skillet from the heat, stir in ¼ teaspoon kosher salt, and let the oil cool for a few minutes (it should be warm, not piping hot).
• In a clean quart jar with a fitted lid, layer the drained olives and the cooked garlic and herbs from the skillet. Add the reserved fresh herbs (the 2 sprigs rosemary and 2 sprigs thyme you set aside). Pour the warm flavored oil over the olives, ensuring the olives are submerged; press down gently to pack if needed.
• Cover the jar and refrigerate for at least 30 minutes before serving. The olives will develop more flavor the longer they sit in the oil, up to 3 days refrigerated.