I utilize the canned, set olives that just have a little ocean salt included. You can likewise discover green olives in a container, however a large portion of them are as of now marinated in oil and flavors.
Make certain to deplete the olives a long time before adding them to the skillet. I for the most part given them a chance to sit in the colander for a bit to give them a chance to dry out. You can likewise pat them down with a paper towel. It's a bit much, however the olives will in general darker quicker when they aren't water soaked.
On the off chance that you like green olives, at that point you are going to adore them much more sautéed with garlic, oil and red pepper chips! I like to serve these sautéed olives with a cheddar and meat board at gatherings and potlucks, however they are additionally a too delicious ordinary low carb nibble thought!
- 1 (15oz) can green olives (well drained)
- 1 tbsp olive oil
- 1 tbsp fresh minced garlic
- 1/2 tsp red pepper flakes (more if you like it real spicy)
Instructions
- In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium).
- Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and "blister".
- Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.
- Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.
- Enjoy hot or cold! I like them both ways. 🙂
- Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad.
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