1/2 cup extra virgin olive oil
1/2 tsp Spicewalla Nora Chilli Flakes
1 tsp Spicewalla Coriander Powder
2 sprigs of fresh thyme
1/2 cup Kalamata olives
1/2 cup green olives, we used Bella di Cerignolas
- In a small sauté pan, heat the oil over medium heat. Add the chilli flakes, coriander and fresh thyme, sauce until fragrant, about 1 minute.
- Add the olives and toss them to coat in the oil.
- Spoon the olives into a bowl and drizzle the remaining oil from the pan on top.
- Serve immediately and enjoy!