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Warm Spicy Kalamata Olives
Recipe Summary
Yield: Makes 2 cups
Ingredients
Ingredient Checklist
2 cups Kalamata olives (8 to 10 ounces)
9 sun-dried tomatoes
Hot water, for soaking
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 small whole, dried chile pepper
1 teaspoon crushed red-pepper flakes
Cook's Notes
Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.
Gallery
Warm Spicy Kalamata Olives
Recipe Summary
Yield: Makes 2 cups
Gallery
Warm Spicy Kalamata Olives
Warm Spicy Kalamata Olives
Warm Spicy Kalamata Olives
Recipe Summary
Yield: Makes 2 cups
Recipe Summary
Yield: Makes 2 cups
Yield: Makes 2 cups
Makes 2 cups
Ingredients
Ingredients
- 2 cups Kalamata olives (8 to 10 ounces)
- 9 sun-dried tomatoes
- Hot water, for soaking
- 1/4 cup cider vinegar
- 1/4 cup extra-virgin olive oil
- 1 small whole, dried chile pepper
- 1 teaspoon crushed red-pepper flakes
Directions
Place olives in a medium bowl; set aside. Place sun-dried tomatoes in a medium bowl, and cover with very hot water. Let stand 15 minutes; drain. On a work surface, thinly slice tomatoes.
In a small saucepan, combine vinegar, olive oil, sun-dried tomatoes, chile, and red-pepper flakes; bring to a simmer. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours.
Cook's Notes
Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.
Cook’s Notes
Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Warm Spicy Kalamata Olives
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Warm Spicy Kalamata Olives
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
