Slash each olive with a knife. Combine with remaining ingredients.
Marinate at room temperature 24 hours.
Store covered in refrigerator no longer than 3 weeks.
Bring to room temperature before serving, Makes 3 cups.
*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.
**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/