Warm Spicy Kalamata Olives
- Yield: Makes 2 cups
- 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
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.
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.