2tablespoonsthinly sliced citrus peels(I used lemon and mandarin oranges)
Half of the leaves of one medium sprig of rosemaryabout 12 leaves
3tablespoonsgin
8ouncesolives(I highly suggest Castelvetrano and a few others from the olive bar, pitted is a nice bonus)
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Instructions
Add olive oil to a small saucepan. Add garlic and bring to medium heat, so garlic just barely starts to get little bubbles coming out of it. You don’t want to sauté them, you are just releasing their flavor.
Stir in peppercorns, citrus peels, and rosemary and cook for two minutes at this temperature. Stir in gin and olives to coat with all the spices and oil, then turn heat down to low. Stir occasionally, letting them cook for 7-8 minutes.
Turn heat OFF and let them sit on the burner for a minimum of 20 minutes, I prefer an hour. Serve warm. Leftovers will keep in the refrigerator one week.