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INGREDIENTS

• 2 cups jumbo pimento stuffed olives
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, pressed
• 3/4 teaspoonchili flakes
• 3 tablespoons fresh lemon juice

DIRECTIONS

1. In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
2. Meanwhile put the oilives into a jar.
3. While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
4. Flip the jar everytime you open the fridge.
5. Serve, enjoy.

INGREDIENTS

• 8 ounces extra-sharp cheddar cheese
• 1 (4ounce)jar whole pimientos, drained
• 1/4 cup mayonnaise
• 1 tablespoon spicy brown mustard
• 1 1/2 teaspoonsbalsamic vinegar or red wine vinegar
• 1/8 teaspooncelery salt
• 1/8 teaspoon black pepper
• 1 pinchgarlic salt , to taste

DIRECTIONS

1. In a food processor, shred cheddar cheese until just broken up, not too much.
2. Add pimientos to bowl, and remaining ingredients; pulse just until mixture is blended and cheese is still slightly coarse.
3. Heat cheese mixture in microwave proof bowl in microwave on high 2 minutes or until cheese is mostly melted, stirring every 30 seconds.
4. Or heat in smalll saucepan on stovetop on medium high heat for about 4-5 minutes or until cheese is mostly melted.
5. Enjoy!