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Spicy Spanish Olives

Scott Phillips

Servings: eight.



  • 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


  • 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.


Rate or Review


  • Skichef | 01/02/2018

    Easy to prepare and very tasty!

  • amorgizi | 11/28/2008


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