- 1 cup olive oil
- 4 garlic cloves, crushed
- Few lemon rinds
- 2 stems fresh oregano, leaves removed
- 1 jar green olives, strained
- 1 jar kalamata olives, strained
- Black pepper
Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.
Serve warm or at room temperature.