Makes: 2 cups

INGREDIENTS

1 clementine, half moon sliced
3 Chile de Arbol or pinch red pepper flakes
3 fresh bay leaves
6 cloves garlic, halved
1 sprig rosemary
2-3 tbsp crushed coriander seed
2 cups olives
2 cups olive oil (enough to cover 2 cups of olives; add more as needed)
Pinch of salt
All measurements are rough estimates — add more or less of anything you like!

INSTRUCTIONS

Simmer oil and all flavorings on medium low heat for 20 minutes to infuse but so you don't scorch the oil. Allow oil to cool 20 minutes, then add the olives and let marinate at least two hours or overnight in the refrigerator. Can be stored in an airtight container in the refrigerator up to 2 weeks. Bring to room temperature or gently warm before serving.

Clementine Cocktail: Add the juice of 1 lemon, 1 lime and 1 clementine to a cocktail shaker with ice and 2 oz of reposado tequila. Shake vigorously and enjoy over ice with a fresh clementine slice as garnish.