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Ingredients
- 2 lbs. mixed olives in brine (900 g)
- 5 plus tablespoon of extra virgin olive oil
- 8 bay leaves
- 5 cloves garlic sliced
- 1/2 tsp red pepper flakes More can be added if you like spicy
Instructions
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Drain and Pat dry olives to removed excess water.
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In a large sauté pan add oil, garlic, red pepper and bay leaves. On medium heat sauté until garlic is golden.
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Add olives. Stir and cook for about 5 minutes.
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Serve and enjoy! They keep well in fridge for 2 to 3 weeks.
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Buon appetito!
