Description
Addictive and easy to make. Great thing to have on hand for a last minute cocktail snack.
Ingredients
- 1 cup Extra Virgin Olive Oil
- 1 Tablespoon Herbes De Provence
- 1 cup Black Olives
- 1 cup Green Olives
- 1 cup Kalamata Olives
- 3 cloves Garlic, Slivered
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Lemon Or Orange Zest
Preparation
Heat up olive oil with the herbes de Provence, then add the olives and garlic and heat. You don’t want to cook them, just heat them through. Add the balsamic vinegar and heat for another minute or two and then let cool in the pot. Add the lemon or orange zest.
Place the olives and oil into a clean Mason jar and store in the fridge. The olive oil will solidify, so don’t panic. Take them out 1/2 hour or so before serving, and don’t dump the olive oil. You can use it on some pasta later on.
This recipe was adapted from one I found on Jan’es Adventures in Dinner.
