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Cerignola Olives with Hot Pepper and Rosemary Oil

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This spicy pairing of dried chile peppers and fresh rosemary with Cerignola olives makes a lovely gift.

http://www.marthastewart.com/339790/cerignola-olives-with-hot-pepper-and-ros
Yield Makes about 2 cups

Ingredients

    • 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

Directions

  1. 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.

Cook's Note

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

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