A great accompaniment to a charcuterie board!
1 jar (580ml) Jessie Tree Bella di Cerignola Olives
1 cup Sardo Kalamata Olives
1 tbsp. La Costentino dried Oregano
1 tsp. Lemon Zest
1 tsp. Belle Donne Crushed Chilies
Olio Carli Extra Virgin Olive Oil
Pre-heat oven to 400°F.
Drain the liquid from the olives and place in a bowl. Drizzle with enough olive oil to coat (a few tablespoons) and add the lemon zest, chili flakes and oregano.
Transfer olives to a baking dish and cover with foil. Bake for 25-30 minutes. Remove and let cool slightly. Serve warm in a bowl alongside a charcuterie board with assorted cheeses, salami and crackers.
Tip: Feel free to use your favourite type of olive for this dish! It’s fun to mix an assortment of olives to get a great flavor.
Courtesy of Monastery Bakery