Lemon And Herb Olives

Lemon And Herb Olives
4.5 from 2 ratings
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These are great make ahead appetizers; delicious at room temperature or slightly warm.  While you could make it with just Black Ripe Olives, Califronia Ripe Olives like mixing the black olives with Green Ripe Olives for a yummy buttery taste and great aesthetic.Recipe courtesy of California Ripe Olives.
Servings
12
servings
Ingredients
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon minced shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 (6-ounce) cans california green ripe olives, or other olive brand, drained
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • pinch crushed red pepper flakes
  • freshly grated lemon zest
Directions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add shallots and garlic and cook for 5 minutes, stirring frequently.
  3. Stir in lemon juice and vinegar and cook for a minute or two more.
  4. Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through.
  5. Sprinkle with lemon zest.
  6. Serve warm or refrigerate until chilled and serve cold.
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