Spicy Spanish Olives
- 6 oil-packed sun-dried tomatoes, thinly sliced
- 2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
- 1 large clove garlic, minced
- ½ tsp. crushed red pepper flakes
- ¼ tsp. hot pimenton de la Vera (smoked paprika)
In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.