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