This is a quick and easy nibble you can throw together in no time flat. Warming the olives before you put them out softens the flesh slightly and makes the herbs come to life. These are perfect to put out before dinner, while enjoying a cocktail.
1 cup kalamata olives
1 cup jumbo green olives with pimento
1/2 cup sliced roasted red peppers
1/4 cup canola oil
1 tbsp Clubhouse Greek signature blend
2 1/2-in. wide strips of orange zest
2 tbsp orange juice
Place a medium pan over medium and add olives, roasted red peppers, canola, Greek seasoning, orange zest and orange juice.
Cook, stirring occasionally for about 6 min, until the olives are warmed through.
Tip: These olives can be stored in the fridge and enjoyed cold or at room temperature.
Download a printable version of this recipe here.