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Cerignola Olives with Hot Pepper and Rosemary Oil

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Cerignola Olives with Hot Pepper and Rosemary Oil

This recipe for cerignola olives with hot pepper and rosemary oil is a delicious gift for the holidays.

Ingredients

Makes about 2 cups

  • 1/4 cup extra-virgin olive oil, plus more for filling jars
  • 6 whole dried red chiles
  • 2 sprigs rosemary, plus more for jars, rinsed and dried
  • 2 cups Cerignola olives
  • 2 tablespoons white-wine vinegar

Directions

  1. Heat 1/4 cup oil in a medium skillet over medium heat. Add chiles and 2 sprigs rosemary; heat until fragrant. Toss with olives and vinegar. Let cool. Transfer to jars. Add a few fresh sprigs rosemary. Fill jars with remaining oil. Refrigerate immediately for at least 8 hours and up to 2 weeks.
From The Martha Stewart Show, December 2007

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