Prepare Olives:  Strain your olives, I like to use a mixed variety of olives for colour, texture and flavour. My top tip here would be to strain into a jar and not let a drop of the brine go to waste. Keep that olive brine in a jar in the fridge - it makes such a wonderful addition to salads and casseroles - so punchy and flavourful.

Peel Orange: Use a vegetable peeler to thinly and carefully remove the peel from the orange, making sure that you try to avoid getting any of the bitter white pith.

Warm Olive Oil: In a pan over the lowest heat on the smallest burner, gently warm two tablespoons of good quality olive oil with 2 to 3 shavings of orange peel, a couple of sprigs of thyme (optional) and a garlic clove that has been bruised slightly (with the back of your knife works well). Be careful to keep the olive oil just warm - you don't want any colour on the garlic, we are looking more for an infusion.

Add Olives: Once the oil is barely fragrant, add your strained olives, and occasionally move around in the pan until just warmed though, or around 5 minutes, being careful to not bruise or colour the olives - we aren't cooking here, just gently warming through to wake the natural oils and flavour in the olives

Serve Warm: Once warmed, remove from heat. Discard the bruised garlic clove. Transfer the olives to a serving dish and serve warm.