Lemon And Herb Olives

Name: Lemon And Herb Olives
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

The Daily Meal Staff|July 21, 2016 4:23 pm EST

4.5 (2 ratings)

Print

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

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

Heat olive oil in a large skillet over medium heat.
Add shallots and garlic and cook for 5 minutes, stirring frequently.
Stir in lemon juice and vinegar and cook for a minute or two more.
Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through.
Sprinkle with lemon zest.
Serve warm or refrigerate until chilled and serve cold.