This Easy Keto Snack Will Knock Your Socks Off
Until recently, I had never imagined myself sautéing olives. I’m definitely a huge olive fan (especially the green variety), so when I stumbled across this simple low carb snack idea, I was happy to find that I already had a can of olives in the pantry that was begging for my attention.
Unfortunately, the first time I tried this recipe, it was a complete choking hazard! I almost died of smoke inhalation and developed a severe headache from all of the coughing (slightly exaggerating, but I was annoyed to say the least). The recipe which I found here, didn’t quite work for me because of the timing of the garlic and red pepper. ***FYI, minced garlic and red pepper flakes burn and smoke when they are in a pan long enough to brown and blister olives.***
But, don’t worry! I ain’t no quitter.
Even after all of the smoke, the original batch of blistered olives turned out really tasty, so I tried it again, but simply added the garlic and red pepper to the pan after the olives were nice and toasty. Perfecto!! No lung damage this time, and the olives were even better without all of the burnt garlic and red pepper ash.
This is now my favorite way to eat olives!
I use the canned, pitted olives that only have a little sea salt added. You can also find green olives in a jar, but most of them are already marinated in oil and spices.
Be sure to drain the olives well before adding them to the pan. I usually let them sit in the colander for a bit to let them dry out. You can also pat them down with a paper towel. It’s not necessary, but the olives tend to brown faster when they aren’t water drenched.
These toasty little olives are great served warm or cold! They are a fantastic party appetizer or everyday low carb snack.
If you like green olives, then you are going to love them even more sautéed with garlic, oil and red pepper flakes! I like to serve these pan-fried olives with a cheese and meat board at parties and potlucks, but they are also a super tasty everyday low carb snack idea!
- 1 (15oz) can green olives (well drained)
- 1 tbsp olive oil
- 1 tbsp fresh minced garlic
- 1/2 tsp red pepper flakes (more if you like it real spicy)
In a sauté pan, heat the olive oil on medium heat (I have a glass-top stove and set the heat to one notch above medium).
Add the drained olives to the pan and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and "blister".
Add the minced garlic to the pan; toss to coat. Continue to sauté the olives and garlic for 2-3 minutes.
Add the red pepper flakes last, about 1 minute before you plan on removing the olives from the pan.
Enjoy hot or cold! I like them both ways. 🙂
Store any leftovers in the fridge for up to 5 days. These are fabulous chopped up later to put in a sandwich or salad.
Use your own discretion when adding the garlic and red pepper flakes to the pan. I prefer the garlic to be pretty toasty, but if you leave it in there too long it will begin to burn. Same for the red pepper flakes.
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