2 -- (6-ounce) cans large California Ripe Olives, well drained
-- Toasted sesame seeds and chopped chives
Heat oil in a large skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in ginger, miso, rice vinegar, honey and red pepper; cook for 5 minutes more. Stir in olives and cook for a few minutes or until olives are warm and nicely glazed.
Transfer to a decorative bowl and garnish with sesame seeds and chives. Serve with toothpicks.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.