INGREDIENTS

INSTRUCTIONS

VARIATION
Olives are often served as part of the Middle Eastern appetizer assortment
called mezze or mazza that is brought to your table with your wine, ouzo,
or arak. Anything can turn up as part of a mezze selection: octopus dressed
in olive oil and lemon, chunks of feta cheese or salami on small pieces of
bread, or a plate of creamy, tart hummus. Olives, brined, salted, or
marinated, are almost always on one of the little plates. Middle Eastern
marketplaces feature huge vats and crocks of differently spiced olives in
myriad array. Some are fleshy, some juicy, others bitter and dense, and
each is in a subtly different mainade. The marinade in this recipe is good
for almost any type of olive; it is especially delicious with green brined
olives or fleshy Greek- style ones (it even improves California-style ripe
Olives) brine-cured, Kalamata, Greek-style, or shriveled black dry-cured).
1. Drain olives of any brine.
2. Slowly heat olive oil over low heat. Remove from heat and add garlic,
rosemary, chile-garlic paste, and vinegar.
3. Pour marinade over olives and let stand at least 2 hours (the flavor
gets hotter the longer it stands).
VARIATION: A Mediterranean-inspired hors d'oeuvre.
1. Mash goat cheese with a fork. Add garlic, cilantro, salsa, thyme, and
olive oil.
2. Spread goat cheese mixture on bread slices; top each with half a pitted
marinated olive.
RECOMMENDED WINE: Enjoy with a glass of a medium-bodied Cabernet Sauvignon
with noticeable character, one from California, Chile, or Spain.
NOTES :  Lasts almost forever, covered and refrigerated.
Posted to bbq-digest by RockMc@aol.com on Jun 1, 1998

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