Our California Sevillano olives served warm, with fresh oregano and garlic give this antipasto a real Mediterranean flavor.

Ingredients:

40 DeLallo Pitted Green Olives Gigante
3 cloves of garlic
1/2 cup chopped Fresh oregano
1/4 cup DeLallo Red-Wine Vinegar
3 tablespoons of DeLallo Extra Virgin Olive Oil

Directions:

Rinse the olives well under running water; drain and dry them a bit. Slice the garlic and put it in a large pan with the heated olive oil, cooking on a medium flame. Add the olives and stir for a couple of minutes; then add the vinegar. Let it reduce, then add the oregano and serve warm.