1 pound large kalamata or oil-
cured black olives
3 large cloves garlic, thinly sliced
¼ teaspoon cayenne pepper
1 tablespoon dried oregano
1 teaspoon dried rosemary
2 tablespoons red wine vinegar
1 teaspoon lemon juice
⅓ cup extra-virgin olive oil, or as needed
Serves 4–6 (as a snack) I
Ripe black olives, such as kalamata, have more flavor than green olives and are a better choice for marinating.
In a large bowl, combine the olives with the sliced garlic, cayenne pepper, dried oregano, dried rosemary, red wine vinegar, and lemon juice. Toss with ¼ cup of the olive oil. Add as much of the remaining oil as needed to lightly coat the olives. Cover and refrigerate for at least 1 hour before using, to give the flavors a chance to blend.
The Italian Olive
Olives are grown all over Italy, and each part of the country has its own way of dressing them. They are often served with aperitifs, along with salted almonds, and, in the home, olives are almost always offered with a glass of wine before a meal.