Bread Crumbs with Olives or Capers

• 2 cups (200 g) bread crumbs, from bread at least 1 to 2 days old (see Notes)
• 1

In a blender, pulse the bread crumbs with the olives to get a coarse mixture. Heat the olive oil in a heavy skillet over medium heat and sauté the bread crumb mixture, tossing constantly, until dry and crisp, about 8 minutes. Add the Maraş pepper and toss, then transfer to a plate lined with paper towels and let cool. Transfer to a jar, cover, and store in a cool, dark place for 4 weeks or more