Ingredients:
1/4 c Renieris Estate Extra Virgin Olive Oil (500ml)
1/4 tsp crushed red pepper flakes
2 springs thyme
1 strip lemon zest, removed with a vegetable peeler plus 1 tsp lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tbsp orange juice
1 c Divina Whole Kalamata Olives, drained
1/4 tsp crushed red pepper flakes
2 springs thyme
1 strip lemon zest, removed with a vegetable peeler plus 1 tsp lemon juice
1 strip orange zest, removed with a vegetable peeler plus 1 tbsp orange juice
1 c Divina Whole Kalamata Olives, drained
Instructions:
- Heat the olive oil in a small saucepan over medium heat. Add the red pepper flakes, thyme, lemon zest and orange zest. Cook, stirring occasionally, for about 30 seconds to release the flavors of the aromatics.
- Add the olives and cook while stirring until just warm, about 2 minutes
- Turn off the heat. Stir in the lemon and orange juice, then transfer mixture to a decorative jar or serving bowl.
- Serve warm or at room temperature
- Enjoy!
