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.
Lemon rind may also be used.