1 Florida orange, zested and juiced
1 tablespoon Florida honey
3 cups assorted olives (Kalamata, Spanish Queen, etc.)
4 cloves garlic, minced
1 teaspoon dried chili flakes
1 lemon, juiced
¼ cup white wine vinegar
Sea salt and fresh ground pepper, to taste
Drain olives and combine with rest of ingredients and stir to combine. Cover and store in refrigerator until ready to serve. Serve cold or room temperature.
Fresh tip: This dish is best when allowed to marinate overnight.
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