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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

Olives may be made 1 week ahead, and refrigerated in an airtight container. Return to room temperature before serving.

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