Olives and Rosemary

1 lb Kalamata olives
1 cup olive oil
Several sprigs of rosemary
Pinch of red pepper flakes
1/2 tsp lemon zest

Rinse, drain, and olives dry, then combine all ingredients in a saucepan and heat just until warm. Let sit at room temperature for 6 hours. Store in plastic container with tight lid. When ready to serve, discard any rosemary that has turned brown and replenish with fresh sprigs. Reheat the olives to serve.

Note: We frequently double this recipe because it keeps indefinitely. These must be reheated prior to serving for best taste.