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Ingredients

  • 2 cups,  Epicurean Kalamata Olives (8 to 10 ounces)
  • 1/2 cup Epicurean Tuscan Blend Extra Virgin Olive Oil
  • 1/4 cup EpicureanWhite Balsamic vinegar
  • 4 cloves, garlic - minced
  • 1 teaspoon, red pepper flakes

Method

  1. Place Epicurean Kalamata Olives in a medium bowl.
  2. In a small saucepan lightly brown garlic in Epicurean Tuscan Blend Extra Virgin Olive Oil, when golden brown, add EpicureanWhite Balsamic vinegar and bring to a simmer. Add red pepper flakes and immediately turn off heat.
  3. Pour warm mixture over Epicurean Kalamata Olives and let them marinate at room temperature for at least 2 hours
  4. Epicurean Kalamata Olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm