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These olives are addictive! They are good all alone, served with other appetizer-type foods and other dishes. Crusty bread dipped into the sauce and eaten with a good hearty soup is wonderful! I love using fresh bell peppers and hot Cherry Bomber chiles from my garden in this. The original recipe was found in the August '94 issue of Gourmet. I have improvised on olives, due to what is not available in my area; as well as some adjustments to technique, thanks to Charishma on toasting spices. Cook time is chilling, marinating time.
Units: US | Metric
Serving Size: 1 (1046 g)
Servings Per Recipe: 1