Green Olive Vinaigrette

We love to make this with Italian Castelvetrano or Greek Frescatrano olives because those olives tend to be big, buttery and a perfect counterpart for the acidity of the lemon and vinegar.

INGREDIENTS

1/4 c Divina Organic Pitted Green Olives
1 clove garlic, minced
1 tbsp white wine vinegar
1 pinch crushed red pepper flakes
4 tbsp olive oil
Salt and pepper, to taste

INSTRUCTIONS

1. Put the olives, garlic, vinegar, red pepper flakes, a pinch of salt and some pepper into a small bowl and stir together.
2. Add the olive oil, stirring it in.
3. Adjust the seasonings to taste.