1 cup olive oil, Bertolli®
4 garlic gloves, whole, rind removed, smashed
1 lemon, rind removed and sliced
1 cup green olives with pits
1 cup kalamata olives with pits
2 sprigs fresh oregano
Ground black pepper
Heat oil over low heat. And smashed garlic cloves and slices of lemon rind. Strain olives. Pat dry. Pick off oregano leaves: add to the oil. Add strained olives to oil. Grind fresh pepper over olives. Heat olives through.