Spicy Spanish Olives

• 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.