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Categories:Viewed: 25 - Published at: 3 years ago
Ingredients
- 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)
Method
- 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.