Marinated Olives

Name: Marinated Olives
Yield: makes 4 servings
Ingredients: 2 cups assorted olives; 4 garlic cloves, peeled and lightly crushed; 2 tablespoons extra virgin olive oil; 1 teaspoon fresh rosemary leaves; 1 small lemon, cut in half and segmented like a grapefruit

December 20, 2011

The ease with which this dish can be thrown together and the range of meals it happily accompanies (menus with European, Middle Eastern, or Northern African accents are game, as are good old American cookouts) guarantee that it makes regular and frequent appearances on my dinner table. An assortment of olives is far preferable to just one kind. Try, for example, some oil cured, some big fat green Sicilians, and some Kalamatas just that simple combination will look bright and pretty. If you can lay your hands on more varieties, so much the better.

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