Marinated Olives

MAKES 3 CUPS

Offered with a separate bowl of salted almonds and a festive glass of something bubbly, these tangy olives will pique your guests appetites. Be sure to allow ample time for the olives to marinate.

1 lb. whole Greek black olives, drained
2 cloves garlic, slivered
½ tsp. crushed red pepper
1 tsp. dried basil
½ tsp. dried mint
½ tsp. crushed fennel seeds
¼ cup extra virgin olive oil
1 large lemon, halved

Place all ingredients except lemon in mixing bowl. Juice half lemon, and add juice to bowl. Cut remaining half lemon into thin rounds.
Quarter lemon rounds, and add to bowl. Set aside to marinate at room temperature, tossing periodically, for at least 2 hours before serving.

Wine Suggestions

Garlic, hot pepper, lemon, herbs and spices make these olives flavorful. A glass of something red—and very Italian such as a Prosecco, or a Pozzi Barbera, which is dry yet robust enough to stand up to the piquancy of the olives—would be a good pairing. For a smoother yet still slightly spicy red, try a Torre Spina Montepulciano.

December 2003