warm rosemary & citrus olives

LOW FODMAP

Makes  4-6 servings

Ingredients
- 2 cups mixed olives (I used cerignola and kalamata) rinsed and patted dry.
- 1/4 cup olive oil (I did 1/2 garlic infused, half regular)
- 1/2 lemon, sliced thinly for marinating
- a few fresh rosemary sprigs
- 1/2 tsp crushed red pepper

Directions
1. heat oil in a small pan over medium-low heat. 
2. Add remaining ingredients and saute 3-5 minutes.
3. Allow to cool a few minutes before serving.