Olives

These olives should be made a couple of days ahead so that the flavor of the marinade can penetrate the flesh. You’ll have more olives than you need to serve three, but they will keep in an airtight container in the refrigerator for a couple of months. I love to eat them as a snack with wine and/or a nutty hard cheese with crackers.

Makes 2 cups

Ingredients

1 cup picholine olives
1 cup nicoise olives
1 garlic clove, lightly crushed
Leaves of 2 large fresh rosemary sprigs
½ lemon, thinly sliced
½ cup of olive oil

Directions

1. Drain the olives and put them in a container with a tight-fitting lid. Add the garlic, rosemary leaves, lemon slices, and olive oil. Put the cover on the container and shake a few times to mix well. Let sit at room temperature for about 2 hours.

2. Shake the container again thoroughly and transfer to the refrigerator. The olives will keep, tightly covered in the refrigerator, for up to 2 months. Bring to room temperature before serving.

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013).
Image by Sheri Giblin.