Before a meal I love to set out light bites that guests can snack on with their cocktail, but I never want anything that will fill them before they can enjoy the meal I prepared- a few nuts, a cheese wafer, these olives. These take a few minutes to prepare and can be made in advance and reheated right before guests arrived. You can absolutely use olives with pits in them- if you do, put out a small bowl for guests to dispose of their pits. If I can find pitted olives, I always choose those for ease.

1 Tablespoon olive oil
2 garlic cloves, peeled and quartered
1 Fresno chili, halved, reseeded and thinly sliced
2 strips of lemon zest
2 strips of orange zest
3 thyme sprigs
1 cup green olives, I love Castelvetrano

Rinse your olives and drain. Warm the olive oil in a small sauce pan over low heat. Add the garlic, chilis, lemon and orange zest, and thyme. Sauté for five minutes. Add the olives and sauté until warmed through. Serve warm.