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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


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


  1. Step 1

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

Martha Stewart Living, June/July 1993