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Spicy Spanish Olives

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Serves eight.

  • by from Fine Cooking
    Issue 96

  • 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)

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.

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

Photo: Scott Phillips

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