Warm Balsamic Olives

Every so often Matt and I make a charcuterie board for dinner.  A bunch of meats and cheeses, pickles, olives, mustards, etc.  This next recipe will make a great addition to any charcuterie board.

The olives are pretty easy to make.  I warmed up olive oil in a skillet over medium high heat.  I added mixed olives and cooked, tossing occasionally for a few minutes.

I added balsamic vinegar tossed and let the balsamic reduce down.

I added some mixed fresh herbs, a bay leaf and minced jalapeno, tossed again and cooked for another couple of minutes.

The olives were super tasty!

Warm Balsamic Olives

1/2 TB olive oil
1 cup mixed olives
1 clove garlic, crushed
2 TB balsamic vinegar
1/2 TB mixed fresh herbs, finely chopped (thyme, rosemary, sage – make your own mix!)
1 fresh bay leaf
1 TB jalapeno pepper, minced

Heat oil in a skillet over medium high heat.
Add olives and cook 3 minutes, tossing occasionally.

Add balsamic vinegar, toss and cook until vinegar has nearly evaporated.  Add herbs, bay leaf and jalapeno.  Cook 2 minutes longer tossing occasionally.

Server warm.