Ingredients

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)

Preparation

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.