- Prep Time: 5m
- Cook Time: 5m
- Ready In: 10m
- 2 Cups Black Olives, pitted
- 1/4 Cup Olive Oil
- 1/2 Tablespoon Lemon Zest
- 1/8 Teaspoon Red Pepper Flakes
- 1/3 Cup Fresh Basil, chiffonade
- 1 Clove Garlic, squeezed
- 1 Tablespoon Italian Parsley, chopped
Heat olive oil, lemon zest, red pepper flakes and garlic in a pan over medium heat until warm.
Remove from heat and add olives, basil, and parsley. Mix well.
Place into a glass container that seals well and refrigerate.