Blistered Olives

1 (10 oz.) jar olives stuffed with pimento

1 tsp. fresh garlic, chopped

1/4 tsp. red pepper flakes

1 T.  olive oil

Zest of 1 lemon

Heat olive oil in a sauté pan over medium heat.  Add the drained olives and cook until they start to blister in spots.  Add the garlic, red pepper flakes and lemon zest.  Cook just long enough to infuse the flavors.  Serve warm or at room temperature.

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