Use a variety of olives that are brine-cured, but not oil-cured.
|3||cups mixed green and black olives (picholine, Manzanilla, Kalamata, Liguria)|
|1||tablespoon olive oil, or to taste|
|Pared rind of 1/2 orange|
|1||sprig fresh rosemary, cut into 3 pieces|
|1/4||teaspoon crushed red pepper|
2. Add 1 tablespoon olive oil and toss thoroughly. The olives should be faintly coated with oil. Add more, 1 teaspoon at a time, if necessary. Add the orange rind, rosemary, and red pepper. Toss again.
3. Cover and set aside at room temperature for at least 1 hour or refrigerate for several days. Remove the orange rind and rosemary before serving. Sheryl Julian