2 tablespoons infused olive oil (basil, rosemary, or chili)
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
(or substitute 1 tablespoon Herbes de Provence for the herbs listed above)
7- oz. Jar nicoise olives
7-oz. Jar picholine olives
1. In a medium skillet, heat the olive oil (we recommend the chili oil for those who like a little heat) over medium heat. Add the herbs and cook for one minute until they release their aromas.
2. Drain the olives and add them to the pan. Toss over heat until the olives are warm. Serve immediately alongside cheeses and other party fare.