CERIGNOLA OLIVES WITH HOT PEPPER AND ROSEMARY OIL

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cerignola Olives with Hot Pepper and Rosemary Oil image

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

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

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

Steps:

  • 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.

There are no comments yet!