Ingredients
2 cans (6-ounce) Lindsay Organic Black Olives
1 cup extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon fresh rosemary, minced
2 teaspoons red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
Juice from one lemon
2 cans (6-ounce) Lindsay Organic Black Olives
1 cup extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon fresh rosemary, minced
2 teaspoons red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
Juice from one lemon
Drain olives and place into a large bowl. Toss well with extra virgin olive oil, garlic, rosemary, red pepper flakes, salt, pepper and lemon juice. Cover and refrigerate for 2 hours or overnight to marinate. Serve cold or room temperature.