Cerignola Olives with Hot Pepper and Rosemary Oil
This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.
- Yield: Makes about 2 cups
- 2 cups Cerignola olives
- 1/4 cup extra-virgin olive oil, plus more for filling jars
- 6 whole dried red chiles
- 2 teaspoon sprigs rosemary, plus more for jars, rinsed and dried
- 2 tablespoons white-wine vinegar
Heat oil in a medium skillet over medium heat. Add peppers and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs of rosemary. Fill jars with oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.