Warm Greek Garden Olives (Semi-Homemade)

1. In a skillet, heat the olive oil over low heat. When the oil is warmed up, add the garlic cloves and lemon rinds. When the garlic cloves are sizzling in the oil, add the oregano (you can use 1 tbsp dried oregano if you don't have fresh oregano on hand).

2. Dry the olives with a paper towel to remove excess moisture and add to the skillet. Season with black pepper and toss to combine.

3. Serve warm or at room temperature with a side of sliced mini French bread and some cheese cubes for a perfect, simple appetizer.

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Nutrient	Quantity
Total fats	144 g
Energy	1272.96 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0958 g
Calcium, Ca	1.44 mg
Fatty acids, total saturated 22:0	0.1858 g
Tocopherol, beta	0.1584 mg
Fatty acids, total saturated 20:1	0.4478 g
Sodium, Na	2.88 mg
Fatty acids, total saturated 16:1 undifferentiated	1.8072 g
Total lipid (fat)	144 g
Fatty acids, total saturated 16:0	16.2576 g
Choline, total	0.432 mg
Fatty acids, total saturated 18:0	2.8123 g
Fatty acids, total saturated 18:1 undifferentiated	102.6274 g
Betaine	0.144 mg
Iron, Fe	0.8064 mg
Tocopherol, gamma	1.1952 mg
Fatty acids, total saturated 18:2 undifferentiated	14.0573 g
Fatty acids, total polyunsaturated	15.1531 g
Fatty acids, total polyunsaturated 17:1	0.18 g
Phytosterols	318.24 mg
Fatty acids, total saturated 20:0	0.5962 g
Vitamin K (phylloquinone)	86.688 g
Fatty acids, total saturated	19.8835 g
Fatty acids, total monounsaturated	105.0638 g
Fatty acids, total polyunsaturated 17:0	0.0317 g
Vitamin E (alpha-tocopherol)	20.664 mg
Potassium, K	1.44 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.66 cup	1272.96	0	144
Oregano	2 stalks	0	0	0
black pepper	0	0	0	0
Garlic Clove	4	0	0	0
kalamata olive	1 jar	0	0	0
green olive	1 jar	0	0	0
lemon peel strip	10	0	0	0