Lemon Garlic Olives
Marinated olives are the perfect snack for any time of year, and are an easy addition to your tapas menu.
- ⅓ lb Castelvetrano Olives
- 3 Tablespoons Olive Oil
- 1 Garlic Cloves minced
- ½ Tablespoon Dried Parsley
- Juice from 1 lemon
In a saute pan over medium heat, cook the minced garlic in the olive oil for two minutes, stirring occasionally to keep the garlic from sticking to the pan.
Add the olives to the pan, and stir to coat. Cook the olives in the garlic and olive oil for another minute.
Remove from the heat, add dried parsley and lemon juice.
Serve immediately while warm, or refrigerate for up to a week and serve chilled.