Ingredients:
Makes four servings 1 tablespoon extra virgin olive oil 2 cans (15 ounces) cannellini beans, rinsed and drained 1/3 cup Lindsay Kalamata Pitted Olives, coarsely chopped 1/2 teaspoon Gourmet Garden Squeezable Garlic 1 tablespoon Gourmet Garden Squeezable Oregano 1 tablespoon lemon juice

Instructions:
Heat oil in medium-sized sauté pan over medium-low heat. Add beans and olives to pan, followed by garlic and oregano. Mix well and remove from heat immediately. Toss with lemon juice and serve warm or at room temperature.