Ingredients:

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

Methods:

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.