Spicy Spanish Olives

Adapted via Fine Cooking
Serves: 6 to 8

♦ 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.

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