In a small sauce pot combine the EVOO, peppercorns, chiles, garlic, rosemary and star anise. On low heat, bring up to a gentle simmer. Cook for 3-4 minutes and the remove from heat. Add in the lemon and orange peels. Stir together.
Next add in the olives and let sit until cool.
Once cool place into jars if you’re not using right away and keep in the fridge. If using right away, pour into a small bowl and serve alongside mixed nuts or on a cheeseboard.
Recipe Courtesy of Megan Mitchell