Marinated Olives and Clementines with Rosemary

Slice two of the unpeeled clementines into rounds; cut rounds into quarters. Juice the remaining clementine.

In a medium saucepan, heat olive oil and garlic over low until warm, about 3 minutes. Stir in olives, rosemary, crushed red pepper and clementine quarters. Bring to a simmer over medium; simmer 5 minutes. Remove from heat. Stir in clementine juice.

Let stand at least 1 hour. Store, covered, in refrigerator up to 2 weeks. Bring to room temperature; drain before serving.