Niçoise olives are tiny black olives that go well with the orange and rosemary flavors in this marinade.

• Mix orange zest, olive oil, orange juice, and champagne vinegar together in a crock or bowl that will accommodate ½ pound of olives.

• Toss the olives in the marinade to coat. Add the rosemary and toss again.

• Cover and let olives marinate overnight in the refrigerator. Serve at room temperature.

Crudités . . . . . . . . . . . . . . . . . . . . . . . . . . .

Another great vegetable tapa is the crudités platter. Arrange various fresh veggies on a platter to serve with dips. Here are some good ones: Belgian endive leaves, carrot sticks, green onions, celery sticks, zucchini, cherry tomatoes, cucumbers, and bell peppers.