I placed the mixture in a plastic container with a tight fitting lid overnight, to let the garlic really permeate into the olives and those fiery habaneros to work their magic on the spread.
The next day, I finely minced a tablespoon of fresh parsley and a teaspoon of capers, drained. I added the ingredients to my chilled olive spread and stirred well to combine.
Then I sliced, on the bias, several rounds of a really good ciabatta bread, and toasted it in the oven until just golden brown.
Once the bread was toasted, I added a rounded spoonful of the tapenHOT spread to each toasted bread and smoothed to cover the surface. Aren't they beautiful? This nontraditional tapenHOT spread captures the best flavors of Spanish olives, crisp, meaty, briny and fresh, with the fruity, mineral undertones of the habanero pepper. The added garlic, capers and parsley create a well-rounded balance for this sizzling, decadent party favorite.
You can find Habanero Stuffed Gourmet Olives and more at the Hot Licks® website here.