Olives with chili and walnut

Ingredients:

1/2 kg, 16 oz, stoned pickled green olives
1/2 kg, 16 oz, stoned pickled black olives
1 cup chopped walnut
1/2 kg, 16oz, chopped seeded red chili, fried in some oil
2 tablespoons ground red pepper
1 cup olive oil

Preparation:

Put 1/2 cup olive oil in a pot on medium heat.
Stir in bell pepper and pepper until the liquid evaporates.
Remove from heat.
Add pepper mixture and half quantity of walnuts to olives.
Serve olive mixture in a serving platter garnished with walnuts and olive oil.