Ingredients
2 cups olives with pits (assorted varieties and colors)
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon crushed dried chili flakes
1 teaspoon herbes de Provence
2 teaspoons orange zest
Instructions
Rinse olives in strainer under running water. Set aside to drain.
Put small heavy pan over medium heat for a minute, then add olives and remaining ingredients.
Cook over low heat, stirring occasionally, for 5 minutes, or until olives are warm all the way through.
Turn off heat and leave in pan for a few minutes.
Serve warm with crusty bread, toothpicks, and a receptacle for olive pits.