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.