CastelNegroni Olives

 

150g jar of Castelvetrano olives, drained
1 t of gin
1 t of sweet red vermouth (Carpano Antica)
1 t of Campari

½ t olive oil
1 orange 

Combine ingredients &  stir to coat the olives.

Peel two strips from your orange. Bend the strips individually, lengthways, over the bowl to release oil from the orange. Grate the remaining of your unpeeled orange into the bowl and stir.

Marinate for a few hours before serving, or keep in the fridge for up to 5 days for a more intense flavour.