Thanks to the rosemary and puckery heat of the pepperoncini, these olives are much more than the sum of their parts.
Throw everything together a day or two in advance so that there’s time to marinate. Serves 4 to 6
8 ounces (225g) black or mixed dark olives, preferably mostly dry-cured black olives
12 jarred pepperoncini, rinsed, halved if large
1 tablespoon rosemary leaves
Pinch crushed red chile flakes
Zest the orange and squeeze half of its juice into a medium bowl (don’t worry about fishing out pulp or seeds). You should get about 1/4 cup juice. Add the remaining ingredients and toss to coat. Pour into a container, seal, and refrigerate for a couple hours or, if you’ve planned ahead, overnight.