Ingredients
- 6 ounces black olives, drained
- 1/4 cup olive oil
- 2 tablespoons fresh oregano or 2 tablespoons basil, chopped
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
Recipe
- 1 combine all ingredients in a plastic zipping bag. refrigerate at least 2 hours or up to one month.
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