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Spicy Spanish Olives

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Serves eight.

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

Photo: Scott Phillips

Delicious!

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