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  • 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


  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

Olive Oil Co. LLC

The Avenue

2615 Medical Center Pkwy
Ste 2070
Murfreesboro, TN 37129


Store Hours

Mon - Thur 
10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm

Holiday Hours

Starts Nov 29th

Mon - Sat
10am - 9pm

11am - 7pm

Thanks Giving Eve
Close at 6pm

Christmas Eve
Close at 6pm