Spicy Spanish Olives

Ingredients

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

View full recipe at Fine Cooking