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!
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.