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Holiday Style Issue

Rosemary and garlic olives

Just add bubbly: Mix-and-match recipes you can make ahead for an elegant holiday cocktail party.

By Adam Ried
November 28, 2010

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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

Pinch salt

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 magazine@globe.com.

Olives Marinated olives