Smoked Olives: Drain brine from olives, reserving both. Place olives in sterilized 500 mL Mason jar. In small saucepan, bring brine, smoked paprika and crushed chipotle pepper to boil; lower heat and simmer for 2 minutes. Pour hot brine into Mason jar with olives; seal jar and let cool. Refrigerate for 24 hours before serving olives, turning jar occasionally to mix brine with spices.