n3 Nora Chilies / Spanish Olives with Rosemary and Chilies
Pitted Manzanilla Olives (Spain)
Extra virigin olive oil
Drain, rinse, and pat dry the olives. In a small sauce pan over low medium heat, add a tablespoon of olive oil. Add olives and a generous pinch of n3 Nora Chilies. Heat the olives a little over low heat and watch as the nora chilies begin to release their color/aroma and begin to coat the olives slightly with it’s reddish natural oils. Then add a pinch of n9 Mediterranean Rosemary Salt. Stir and taste. If it needs a little more rosemary salt, add another small pinch. Once they are heated, remove immediately from pan.
Cool before eating and/or cover/refrigerate if serving later. They should keep just fine for a week.
Serve as an appetizer or tapas dish or snack on them throughout the day!