Roasted Olives with Lavender and Truffle Oil

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This is a definite winner! Once you taste roasted olives, you'll wonder why you haven't roasted them before. This is one of my personal favorite appetizer recipes.

Check out Linda's Appetizer Recipes for more great appetizer ideas.
 

Roasted Olives with Lavender and Truffle Oil

8 ounces imported black olives (Kalamata, Gaeta, or Alfonso), pitted or unpitted
1/4 cup extra-virgin olive oil
1 teaspoon culinary lavender flowers
1 1/2 teaspoons white truffle oil
Pinch of crushed red pepper

Preheat oven to 350 degrees F.

In a large baking dish, spread the olives in one layer; drizzle with the olive oil and sprinkle with the lavender flowers. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.

Using a slotted spoon, remove baked olives from remaining olive oil and place in another bowl. Drizzle with truffle oil and sprinkle with crushed red peppers; stir to combine.

Store in the refrigerator until ready to serve.