Spicy Spanish Olives

Spicy Spanish Olives
Photo by Scott Phillips


  • ¼ tsp. hot pimenton de la Vera (smoked paprika)
  • ½ tsp. crushed red pepper flakes
  • 1 large clove garlic, minced
  • 6 oil-packed sun-dried tomatoes, thinly sliced
  • 2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well

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.

View full recipe at Fine Cooking


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