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