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Blistered Green Olives

These blistered green olives are perfect for an appetizer or a quick snack that is low on carbs.

Blistered Green Olives

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Canned or jarred olives sautéed with olive oil and minced garlic.

If you’re a fan of olives and have never sauteed them, this is your sign. It enhances the delicious flavors of olives and helps you enjoy them ten times more.

You can serve these on a cheese board with crackers on special occasions or as a quick snack for everyday. It’s a crowd pleaser.

Blistered Green Olives Recipe

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Watch this become your go-to way to enjoy olives. These are even tastier than the store-bought ones!

This recipe uses pitted canned sea salt olives. Jarred green olives can also be used, however, they come pre-spiced and oiled.

Strain your olives completely before placing them on your sheet. You can leave them on the colander to dry for a few minutes or tap them with a paper towel. Careful to not let them brown from the lack of water for too long.

Blistered Green Olives

You are safe to serve these cold or warm. For a quick keto snack on the go, or a family and friends gathering as a delicious appetizer.

Blistered Green Olives

I really enjoy green olives, so when I discovered this recipe, it became one of my favorites. Delicious olives seared in red pepper flakes, garlic, and oil. You can add these to a meat and cheese board for potlucks and gatherings, or have at hand for a quick snack on the go.


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Blistered Green Olives

Blistered Green Olives

Yield: 6
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 1 minute

These green olives are perfect for an appetizer or a quick snack that is low on carbs.


  • 15 ounce can of green olives
  • 1 tablespoon of olive oil
  • 1 tablespoon of chopped garlic
  • 1/2 teaspoon of red pepper flakes (you can add to your tast)


  1. Warm up your olive oil on a little over medium heat in a skillet.
  2. Place in your prepared olives and stir them gently with the oil. Sear until they begin browning for 3 to 5 minutes.
  3. Sprinkle your minced garlic and stir to cover. Sear for another 2 to 3 days until incorporated.
  4. Around a minute before turning the heat off, add in your red pepper flakes.
  5. Your olives can be served cold or warm.
  6. Any remaining green olives can be stored in the refrigerator for 5 days. They go deliciously sliced in a salad or sandwich.


Cook the red pepper flakes and garlic to your liking. Avoid keeping the pan on heat for too long, this will burn your red pepper flakes and garlic.

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