Pesto Marinated Olives

Ingredients

• 1 lb (450 g) assorted olives
• ¹⁄₂ cup prepared Pesto Sauce
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• ³⁄₄ cup extra virgin olive oil, plus more as needed
• 2 tsp Minced Garlic
• chili pepper flakes, optional

Preparation

1. Toss olives in Pesto Sauce. Divide between two sterilized glass jars with room for oil to cover.
2. Gently warm oil in a frying pan over medium-high heat until shimmering, approximately 1–2 minutes.
3. Add the Minced Garlic and chili flakes. Swirl the pan and cook approximately 1 more minute. Remove from heat and let cool for 5 minutes.
4. Divide oil between jars to cover olives (top up with olive oil or more seasoned oil, as needed). Screw tops on tightly and store in a cool place for up to one week. If refrigerated, the olive oil will naturally solidify; you will need to let it sit at room temperature for 15 minutes before serving. As you enjoy the olives, add more oil to keep olives completely covered.