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Warm Spicy Kalamata Olives

  • Yield: Makes 2 cups
Warm Spicy Kalamata Olives


  • 2 cups Kalamata olives (8 to 10 ounces)
  • 9 sun-dried tomatoes
  • Hot water, for soaking
  • 1/4 cup cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 small whole, dried chile pepper
  • 1 teaspoon crushed red-pepper flakes


  1. Place olives in a medium bowl; set aside. Place sun-dried tomatoes in a medium bowl, and cover with very hot water. Let stand 15 minutes; drain. On a work surface, thinly slice tomatoes.

  2. In a small saucepan, combine vinegar, olive oil, sun-dried tomatoes, chile, and red-pepper flakes; bring to a simmer. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours.

Cook's Note

Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.

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