- 2 large garlic cloves, thinly sliced lengthwise
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup white-wine vinegar
- 1 large shallot, thinly sliced lengthwise
- 1 tablespoon packed dark brown sugar
- 1/4 teaspoon whole allspice, lightly crushed with flat side of a large heavy knife
- 1 teaspoon whole pink peppercorns, lightly crushed
- 1 (3-inch) cinnamon stick
- 2 Turkish bay leaves or 1 California
- 2 (3- by 1-inch) strips fresh lemon zest
- 2 (4- by 1-inch) strips fresh orange zest
- 2 cups whole picholine or other brine-cured small green olives (3/4 pounds)
- Cook garlic in 2 tablespoons oil in a small heavy skillet over moderate heat, stirring, until pale golden, about 30 seconds. Transfer garlic with a slotted spoon to a small bowl and reserve oil separately (to prevent garlic from continuing to brown in hot oil).
- Simmer 1/4 cup vinegar with shallot and brown sugar in a 1-quart heavy saucepan, uncovered, stirring occasionally, until liquid is reduced to about 1 tablespoon, about 4 minutes.
- Add garlic, garlic oil, remaining 1/2 cup olive oil, remaining 1/4 cup vinegar, spices, bay leaves, zests, and olives and bring to a simmer. Transfer mixture to a bowl and cool to warm. Marinate olives, covered and chilled, at least 24 hours.
- If desired, reheat in saucepan over low heat, stirring until warm. Transfer with a slotted spoon to a serving dish.