I've been making Marinated Olives for years now, and it would be easy to add some hot pepper to the recipe. You can use any olives, black or green. Combine the olives with plenty of peeled roasted garlic cloves, sprigs of rosemary and thyme, a dash of balsamic vinegar and a dash of extra virgin olive oil. The olives can be kept in the refrigerator for weeks. I hadn't thought to add peppers, but I plan on trying it. Good idea!