#oliverecipe

 Marinated Olives

Makes: About 8 servings

Time: 1 hour, largely unattended

Throughout the Mediterranean, you'll find olives already on the table when you sit down to a meal. But they're far different from canned olives (usually Mission) routinely- and unfortuantly- sold in supermarkets here. Not only are they a variety of different types; they're simply but wonderfully seasoned. This easy treatment is so effective that most people are shocked at the results.

Use an assortment of olives if at all possible- Kalamatas, some of the good green type, tiny Nicoises, and so on- and the olives will be not only beautiful but varied. You can make this recipe in any quantity using the same proportions.

2 cups assorted olives

2 garlic cloves, peeled and lightly crushed

2 tablespoons extra virgin olive oil

1 teaspoon fresh rosemary leaves

1/2 lemon, cut in half and segmented as for a grapefruit

Toss all the ingredients together in a bowl. Marinate for an hour before serving. If you are not serving them  the same day you make them, refrigerate, then remove from the refrigerator an hour or two before serving.