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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


  1. 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.

Cook's Notes

The ingredients can be combined and refrigerated up to two weeks ahead. Print our template for gift jars.

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