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Recipe

Spicy Spanish Olives

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: eight.

 

Ingredients

  • 2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
  • 6 oil-packed sun-dried tomatoes, thinly sliced
  • 1 large clove garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. hot pimenton de la Vera (smoked paprika)

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 0
      Sodium (mg): 660
      Carbohydrates (g): 4
      Fiber (g): 0
      Protein (g): 0

Preparation

  • 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.

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