4 cloves garlic
1 sprig rosemary
5 slices orange; peel on
1 teaspoon dried red chili flakes
1 tablespoon spanish smoked sweet paprika
2 cups extra-virgin olive oil
1 quart large green spanish olives; unpitted

1. Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.