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.

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