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Warm “Pepperoni Pizza” Olives

1/4 cup extra virgin olive oil
1 jar (4.5 oz.) jalapeño stuffed Spanish olives, drained
1 can (6 oz.) pitted olives, drained
1 cup cubed pepperoni, about 5 oz.
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 cup sun-dried tomatoes, roughly chopped
1 cup cubed Romano cheese, about 4 oz.

Combine oil, olives, pepperoni, garlic, oregano, and sun-dried tomatoes in small saucepan. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl. Makes about 3 cups. Place a container filled with toothpicks next to the bowl so that your guests may use them to skewer the bites.

 


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