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