Olive nere condite

• 7 ounces (200 g) dry-cured black olives
• rind of ½ pesticide-free orange

Soften the olives in lukewarm water, drain and dry them, and put them in a serving bowl. Cut the orange and lemon rind into very narrow strips and add to the bowl. Crumble in the chile and add the lemon juice, oil, marjoram, and a pinch of salt. Stir to combine, then let the flavors blend for a couple of hours before serving. Serve the olives with aperitifs.