• 1 Cup extra virgin olive oil
• 4 Garlic cloves
• 1 Orange
• 1 Lemon Meyer lemon if you can find them!
• 1 1/2 Cups drained and pitted Castelvetrano or other mild green olives (about 6.5 oz drained if you are going by weight at the store)
• Optional: 3/4 teaspoons crushed red chili flakes Aleppo, or Marash Chili
• Optional: 6 Ounces crumbled feta from the brine goat cheese, or Manchego cheese
• Baguette slices for serving

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1. Smash four garlic cloves on cutting board until peels come off and each clove breaks into smaller pieces.
2. Using a vegetable peeler, remove the peel from one orange and one lemon into large strips, being mindful not to peel off too much of the white pith. Save the peels for this recipe, and also save the whole citrus, as you may want to brighten the dish up at the end with fresh citrus juice.
3. Gently crush olives with knife or back of hand on cutting board, and set aside.
4. Gently heat olive oil in small skillet or saucepan over medium-low heat, and add crushed garlic. Stir occasionally. Add crushed chili flakes if using. Once garlic has started to sizzle and some of the edges turn golden brown, about 5 minutes.
5. Reduce heat to low, add crushed olives and citrus peels to the skillet, and let simmer for about 5 more minutes. Turn off heat and let mixture sit for anywhere between 10 minutes to an hour before serving.
6. If serving over cheese, break up feta, goat, or Manchego cheese into serving bowl. Transfer entire marinated olive mixture over crumbled cheese (or straight into serving bowl if making without cheese).
7. Finish with fresh citrus juice if desired, and serve with baguette.

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