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Cerignola Olives with Hot Pepper Garlic Oil


Any large green olive is good with this spicy oil.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, June/July 1993


  • 1/4 cup olive oil
  • 6 whole dried red chile peppers
  • 2 large cloves garlic, peeled and sliced
  • 2 cups Cerignola olives


  1. Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.

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