Recipes

CA Grown Mom

Susan Phillips

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Eat the Season!

Blistered Olives

These olives are the perfect appetizer for all your holiday gatherings!

Whether it’s for a co-worker potluck or a quaint soiree with friends, everyone will devour them. Be sure to make a double batch!

We start with 2 cans of California pitted green olives, drained

Heat a cast iron skillet with a tablespoon olive oil

Pour in the drained olives

Zest one lemon and crush a few cloves of garlic and set aside

After 5 minutes, the olives should be heated and charred…causing the skins to blister a bit

Toss in the crushed garlic and lemon zest and stir for about 1 more minute, making sure the garlic does not burn

Pour onto a serving platter and top with more lemon zest

Pile them high! See why I told you a double batch is needed?

Can you just smell them now? Divine!

Here is the recipe for you…

BLISTERED OLIVES

2 cans California green olives, drained

2 cloves garlic, crushed

1 lemon, zested

1 T. olive oil

Heat the olive oil in a cast iron skillet

Add the olives and allow to heat and char, about 5 minutes

Toss in the garlic and half the lemon zest, stir and heat through, about a minute. Don’t let the garlic burn

Serve on a platter and pile the olives high. Top with the other half of the lemon zest