Lemon and Herb Olives


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallots
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 (6-ounce) cans California Green Ripe Olives, drained
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • pinch crushed red pepper flakes
  • Freshly grated lemon zest


Heat olive oil in a large skillet over medium heat. Add shallots and garlic and cook for 5 minutes, stirring frequently. Stir in lemon juice and vinegar and cook for a minute or two more. Add olives, herbs and red pepper flakes; cook and stir for 5 minutes or until heated through. Sprinkle with lemon zest. Serve warm or refrigerate until chilled and serve cold.