Ingredients:

• 8 oz. imported black or green olives, or combination of both, pitted or unpitted
• 1/4 cup A L'Olivier Lavender Infused Olive Oil
• 1 1/2 teaspoons Alba White Truffle Oil
•  Pinch of crushed red pepper

Directions:

1. Preheat oven to 350 degrees F.
2. In a large baking dish, spread the olives in one layer; drizzle with the olive oil. Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven.
3. 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 pepper; stir to combine.
4. May store in refrigerator until ready to serve. Bring to room temperature before serving, or serve warm.