Marinated Olives: The Best Marinated Olives Recipe from Cook'n

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	Marinated Olives

Makes 1 cup
Olives are staples in my house. Not only are they wonderful to have on hand for a snack, but they always come in handy when you're having guests. These olives (pictured on page 81) are even better when they've marinated for a day or two, so make a big jar and keep it in your refrigerator.

   1 cup mixed olives (such as dry-cured, picholine, Gaeta, Kalamata, niçoise)
   1/4 cup olive oil
   1/3 lemon, thinly sliced
   1 very small dried red chili pepper
   2 tablespoons minced fresh rosemary

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In a large jar, combine all the ingredients. Shake to blend. Serve immediately or refrigerate for up to 1 month. Serve at room temperature.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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