Garlic Olives / Tapas

1. 1

   rinse olives in water

2. 2

   With back of wooden spoon, crush olives open (if this just smooshes them, then you will need to manually slit each one with a knife -- pain in the tookus)

3. 3

   Smash all garlic

4. 4

   layer olives, garlic, olives, garlic

5. 5

   pour EVOO

6. 6

   Make sure EVOO covers last olive by atleast a 1/2 inch

7. 7

   wrap with some nice cloth and ribbon on top -- you know to make it look like you just got this tasty savory at some yuppie green market

8. 8

   ideally serve with nice tooth picks (like the one with those tiny sea shells glued on them -- yes, I went there)

* Per serving · 4 servings · Values may vary.

No additional tips available.