Cured Olives

by Lexie Roth


  • 1 10 oz. jar green cracked olives
  • 3 cloves garlic, thinly sliced
  • 1 Tbsp. extra virgin olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground pepper
  • 4 sprigs thyme
  • 4 sprigs rosemary
Cured Olives

Gabriela Herman

Combine garlic, olive oil, herbs and salt and pepper in sauté pan until garlic begins to brown. Take off heat, mix in olives, salt and pepper and allow to cool before serving.

Yield: 6 servings