Rosemary and garlic olives
Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.
Simple Rosemary and Garlic Marinated Olives Makes 2 cups
2 cups assorted cracked or pitted olives, drained and rinsed
2 cloves garlic, very thinly sliced
1 tablespoon minced fresh rosemary
3 large strips lemon zest
1/4 cup extra-virgin olive oil
2 tablespoons dry white wine
In a medium bowl, combine all the ingredients. Cover and refrigerate for at least 24 hours and up to 2 weeks.
MAKE AHEAD: From 1 day up to 2 weeks before your party. Return to room temperature before serving.
Adam Ried writes the Globe Magazine’s Cooking column. Send comments to firstname.lastname@example.org.