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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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If you do not have fresh basil available, pesto will work in a pinch. Add a heaping tablespoon to the olives and taste. Add more as needed. I like to use a mixture of half black and half green olives. Ingredients:
3 garlic cloves |
1 bunch fresh basil, chopped |
1/4 teaspoon red pepper flakes |
1/4 cup olive oil |
16 ounces black olives or 16 ounces green olives |
Directions:
1. Mix all ingredients in a jar or container with a lid, add olives and mix.
2. Refrigerate at least 12 hours or until flavors have melded.
3. Line a plate with lettuce leaves and serve.
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