Warm Olives with Za’atar
- 4 tablespoons extra virgin olive oil
- ¾ pound brine-cured black olives and/or green olives, drained (olives with pits hold up better)
- 2 heaping tablespoons za’atar.
Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za’atar, transfer to bowl and serve with crusty bread.
March 17, 2020
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March 05, 2020