Black Olives with Fresh and Dried Chiles

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

By Rich Landau and Kate Jacoby

Published 2013

  • About

This is our house black olive recipe. We use a mixture of equal parts black Cerignola, cured Beldi, and Taggiasche olives, but you could substitute high-quality Kalamata, Leccino, or Botija. They get a nice little kick from the crushed red pepper flakes, which wake up the fruity flavors of the olives.

Ingredients

  • 6 to 8 cups mixed black olives, drained, ¼ cup brine reserved
  • ½ cup

Method

  1. Toss the olives in a medium bowl with the reserved brine, jalapeño slices, and red pepper flakes.
  2. Allow the mixture to sit at room temperature for at least 30 minutes before serving. This will keep for up to 2 weeks in the refrigerator.