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Warm Garlic Olive Oil Green Beans

Posted by in Recipes on Sep 19, 2012 . .

12 ounces green beans, slender beans left whole, more mature beans cut into 2-inch lengths

  • Coarse salt
  • 1/2 cup lightly packed finely chopped fresh mint
  • 1 pound ripe tomatoes, cut into 1/2-inch wedges
  • 1/4 cup full-flavored Olive Cart Slow Roasted Garlic Olive OIl
  • Freshly ground black pepper

Bring a large pot three-fourths full of water to a boil. Add the beans and 1 teaspoon salt and cook, stirring once, until the beans are crisp-tender, about 5 minutes.  Drain the beans and immediately add the hot beans and mint to the salad bowl. (The mint will darken, but it is essential to add it while the beans are hot so its flavor permeates the beans.)

Add the tomatoes, Olive Cart Slow Roasted Garlic Olive Oil, a sprinkling of salt and a grinding of black pepper. Gently fold the ingredients together until blended. Serve warm or at room temperature.


Add 1 avocado, cut into thin wedges, to the cooked beans, onion and mint. Add 1 tablespoon fresh lime or lemon juice, if desired

Add 2 warm hard-cooked eggs, cut into thin wedges, to the green bean and mint mixture. Thin-sliced red onion and a dash of red wine vinegar are optional.

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