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Warm Spicy Olives
Servings: 4
Author: Laura S. Kirkley
Ingredients:
- 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
Directions:
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.