Freakishly Delicious Olives, Warmed by the Fire

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1. 1
   In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week.
2. 2
   In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan.
3. 3
   Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 tablespoons of the orange’s juice.
4. 4
   Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.