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.