Marinated Olives
Marinated Olives
Makes: About 8 servings
Time: 1 hour, largely unattended
Throughout the Mediterranean, you'll find olives already on the table when you sit down to a meal. But they're far different from canned olives (usually Mission) routinely- and unfortuantly- sold in supermarkets here. Not only are they a variety of different types; they're simply but wonderfully seasoned. This easy treatment is so effective that most people are shocked at the results.
Use an assortment of olives if at all possible- Kalamatas, some of the good green type, tiny Nicoises, and so on- and the olives will be not only beautiful but varied. You can make this recipe in any quantity using the same proportions.
2 cups assorted olives
2 garlic cloves, peeled and lightly crushed
2 tablespoons extra virgin olive oil
1 teaspoon fresh rosemary leaves
1/2 lemon, cut in half and segmented as for a grapefruit
Toss all the ingredients together in a bowl. Marinate for an hour before serving. If you are not serving them the same day you make them, refrigerate, then remove from the refrigerator an hour or two before serving.
