Paprika-Spiced Kalamata Olives
Author: 
 
Ingredients
  • 1 pound Kalamata Olives, drained*
  • ¼ cup sliced red onion
  • ¼ cup olive oil
  • ½ teaspoon smoked paprika, or regular paprika**
Instructions
  1. Slash each olive with a knife. Combine with remaining ingredients.
  2. Marinate at room temperature 24 hours.
  3. Store covered in refrigerator no longer than 3 weeks.
  4. Bring to room temperature before serving, Makes 3 cups.
  5. *Note: The original recipe called for olives with the pits, then slashed so the marinate would infuse. I bought pitted Kalamatas and then didn't see the need to slash them.
  6. **Note: The original recipe called for plain paprika; I preferred to use smoked paprika. Pick your favorite!
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-march-1977/