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Article: Warm Spicy Olives

Warm Spicy Olives

Servings: 4

Author: Laura S. Kirkley


  • 2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend
  • 1/2 cup, il Fustino Mission EVOO
  • 1/4 cup, il Fustino White Balsamic Vinegar
  • 4 cloves, garlic – minced
  • 1 teaspoon, red pepper flakes


Place olives in a medium bowl.

In a small saucepan lightly brown garlic in olive oil, when golden brown, add vinegar and bring to a simmer. Add red pepper flakes and immediately turn off heat.

Pour warm mixture over the olives and let them marinate at room temperature for at least 2 hours

The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.