Cerignola Olives with Hot Pepper Garlic Oil
Any large green olive is good with this spicy oil.
Martha Stewart Living, June/July 1993
- 1/4 cup olive oil
- 6 whole dried red chile peppers
- 2 large cloves garlic, peeled and sliced
- 2 cups Cerignola olives
- Heat oil in a skillet over medium heat. Add peppers and garlic; heat until garlic is golden brown. Toss with olives, and serve.
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