Blistered Olives

Slightly adapted from


1 15-oz. can green olives, drained and patted dry

1 Tablespoon olive oil

1 Tablespoon minced Melissa’s organic garlic

½ teaspoon red pepper flakes, more or less to taste


In a 10” sauté pan, heat the olive oil on medium heat until it shimmers. Add the drained olives to the pan, and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and "blister.” Stir in the minced garlic; toss to coat. Continue to sauté the olives and garlic, stirring frequently for 1-2 minutes. Do not allow the garlic to burn. Add the red pepper flakes and sauté and stir about 1 minute more. Pour into a heatproof serving dish and enjoy!


These can be enjoyed either hot or cold. Personally, I think they benefit from a night spent in the fridge. The flavors meld so beautifully that the next day they are exceptionally good (read: impossible to stop eating). They will keep in the fridge for up to 5 days.