Tools:  Mixing  Bowl, Container With a Lid

Makes 1 cup   


1 cup green olives(preferably whole with pit in-tacked

1 tablespoon Turkish or Korean red pepper flakes

1 tablespoon dried oregano

1/2 teaspoon dried mint

2 cloves garlic, finely chopped

1 tablespoon olive oil

1 teaspoon tomato pasta

No salt (the olives contain plenty of salt already)


In a large mixing bowl add all of the spices, chopped garlic, tomato paste, and olive oil and mix until all ingredients are well incorporated.

Serve with warm pasta, at a dinner party with wedges of cheese and meat or during breakfast. 

Store leftover olives in a container with a lid for up to 1 week.