Ingredients
2 cups Kalamata olives (8 to 10 ounces)
9 sun-dried tomatoes
Hot water, for soaking
1/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 small whole, dried chile pepper
1 teaspoon crushed red-pepper flakes
Preparation
Place olives in a medium bowl; set aside. Place sun-dried tomatoes in a medium bowl, and cover with very hot water. Let stand 15 minutes; drain. On a work surface, thinly slice tomatoes.
In a small saucepan, combine vinegar, olive oil, sun-dried tomatoes, chile, and red-pepper flakes; bring to a simmer. Pour warm mixture over olives, and marinate at room temperature for at least 2 hours.
