This recipe livens up meaty, buttery Castelvetrano olives with orange, lemon, garlic, and thyme. Serve warm to enjoy all of the delicious aromas and flavors.
In a small sauce pan over medium to low heat, warm olive oil. Add garlic, red pepper flakes, and citrus zests. Occasionally stir. Cook until garlic is golden and pale, about 2 minutes.
Add the olives, lemon and orange juice, thyme sprigs, a pinch of salt, and a bit of cracked pepper. Cook while stirring, about 2 minutes. Transfer to a serving bowl and serve warm.