Tony Rosenfeld, from Fine Cooking magazine
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- 2 cups mixed brined olives (like manzanillas, Kalamatas, and picholines), drained well
- 6 oil-packed sun-dried tomatoes, thinly sliced
- 1 large clove garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. hot pimenton de la Vera (smoked paprika)
In a medium bowl, combine all the ingredients and mix well. Let sit for at least 15 minutes at room temperature or up to 3 days in the refrigerator before serving.
Summer Foods Etiquette
Fabulous and Over 40
