8 ounces imported black olives (Kalamata, Gaeta, or Alfonso), pitted or unpitted
1/4 cup extra-virgin olive oil
1 teaspoon culinary lavender flowers
1 1/2 teaspoons white truffle oil
Pinch of crushed red pepper
Preheat oven to 350 degrees. In a large baking dish, spread the olives in one layer; drizzle with the olive oil and sprinkle with the lavender flowers. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.
Using a slotted spoon, remove baked olives from remaining olive oil and place in another bowl. Drizzle with truffle oil and sprinkle with crushed red peppers; stir to combine.
Store in the refrigerator until ready to serve.
1/4 cup extra-virgin olive oil
1 teaspoon culinary lavender flowers
1 1/2 teaspoons white truffle oil
Pinch of crushed red pepper
Preheat oven to 350 degrees. In a large baking dish, spread the olives in one layer; drizzle with the olive oil and sprinkle with the lavender flowers. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.
Using a slotted spoon, remove baked olives from remaining olive oil and place in another bowl. Drizzle with truffle oil and sprinkle with crushed red peppers; stir to combine.
Store in the refrigerator until ready to serve.
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