recipe
Serves 10
Use a variety of olives that are brine-cured, but not oil-cured.
| 3 | cups mixed green and black olives (picholine, Manzanilla, Kalamata, Liguria) |
| 1 | tablespoon olive oil, or to taste |
| Pared rind of 1/2 orange | |
| 1 | sprig fresh rosemary, cut into 3 pieces |
| 1/4 | teaspoon crushed red pepper |
2. Add 1 tablespoon olive oil and toss thoroughly. The olives should be faintly coated with oil. Add more, 1 teaspoon at a time, if necessary. Add the orange rind, rosemary, and red pepper. Toss again.
3. Cover and set aside at room temperature for at least 1 hour or refrigerate for several days. Remove the orange rind and rosemary before serving. Sheryl Julian
Notes: 
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