Makes 2 cups.
2/3 lb green olives (I like Castelverano)
1 whole dried red pepper
1 cup extra virgin olive oil
2 whole garlic cloves, peeled
1/4 tsp mild red pepper flakes
1/4 dried mint
1/4 tsp black (or mixed) peppercorns
1 2-inch piece of orange peel
Wash the olives under cold water; rinse and drain. Place them in a quart-size jar, along with the whole pepper.
In a small sauce pan, combine the olive oil, garlic, red pepper, mint and peppercorns over low heat. Cook for 2-3 minutes, until you see tiny bubbles coming from the garlic. Don't let the garlic begin to brown.
Carefully pour the hot oil over the olives. Gently stir to distribute the spices throughout the jar. Add the orange peel. Cover, and set aside to cool.When the jar is cool, refrigerate for at least 24 hours, and up to one month. The oil will congeal, so let sit at room temperature for an hour before serving.