Roasted Olive Truffle Oil Spread Recipe

Ingredients:
8 oz imported black olives (Kalamata, Gaeta, or Alfonso), pitted
1/4 cup Stonewall Roasted Garlic Oil
1 tsp culinary lavender flowers
1 1/2 tsp white truffle oil
Pinch of crushed red pepper


Directions:
Preheat oven to 350 degrees F.  In a large baking dish, spread the olives in one layer; drizzle with the Roasted Garlic Oil and sprinkle with the lavender flowers.  Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.  Using a slotted spoon; remove baked olives from remaining olive oil and place in another bowl. Drizzle with truffle oil and sprinkle with crushed red peppers; stir to combine. Store in the refrigerator until ready to serve.  Serve with Baked Bagel Chips or crackers.

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