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4 to 6
Easy
35 min
By Rich Landau and Kate Jacoby
Published 2013
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.