Olive schiacciate e condite alla siciliana, la nostra ricetta perfetta

In a mixing bowl, combine the mixed olives, minced garlic, chopped rosemary, and chopped thyme.

Add the red pepper flakes, lemon zest, and red wine vinegar to the bowl.

Pour in the extra virgin olive oil and mix well to ensure the olives are coated.

Season with salt and black pepper to taste.

Cover the bowl with plastic wrap or transfer the mixture to a jar with a lid.

Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Before serving, bring the olives to room temperature for the best flavor.

Serve as an appetizer or as part of a charcuterie board.

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