Ingredients
Serves 8
| 1¼ cups | Pastene Cerignola Olives | |
| 1¼ cups | Pastene Castelvetrano Olives | |
| 1 | 6.5 oz jar Pastene Kalamata Olives | |
| 1 | orange, zested into large strips | |
| 1 | lemon, zested into large strips | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| 1 cup | Pastene Green Sliced Vinegar Peppers, julienned | |
| 3 tsp | Pastene Minced Garlic | |
| 6 | sprigs fresh thyme |
Directions
Prep time: 5 minutes | Cook time: 10-12 minutes
- Preheat the oven to 450° F.
- In a baking dish, combine the olives, zest, oil, peppers, garlic and thyme. Stir to combine all of the ingredients.
- Bake until the olives are bubbly and beginning to prune, 10 to 12 minutes.
- Cool slightly before serving. Pair with sliced french bread or crackers.
