¾ cups extra virgin olive oil 4 cloves garlic, smashed with the side of a knife 1 sprig rosemary ¼ tsp dried chile flakes 1 cup green olives 1 cup black olives In a pot, heat the olive oil over medium heat until warm. Stir in the garlic, rosemary and chili flakes. Simmer for 3 minutes or until the oil is aromatic and the garlic turns golden. Add the olives and adjust the heat to low and cook gently, stirring occasionally, for 30 minutes. Remove from the heat and let the olives cool in the oil. Remove and discard the rosemary before serving. Serve immediately or store in a tightly covered container in the refrigerator for about 1 month. Recipe courtesy "A 16 Food + Wine, written by Nate Appleman and Shelley Lindgren, published by Ten Speed Press, 2008.