Moroccan-Spiced Olives

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Moroccan-Spiced Olives

 

1 6 ounce jar Sicilian cracked olives

1/4 cup chopped prepared roasted red bell peppers

2 tablespoons olive oil

1 tablespoon sherry wine vinegar

1 tablespoon drained capers

1 clove garlic, minced

2 teaspoons fresh rosemary leaves

1 teaspoon ground cumin

1/8 teaspoon dried red pepper flakes

 

In a medium bowl, combine all ingredients; mix well. Cover, refrigerate and

marinate overnight. Bring to room temperature before serving.

Make 4 to 6 servings.