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It takes less than five minutes to toss together this glistening, rich and mouthwatering dish. (Tad Seaborn for The Globe and Mail)
It takes less than five minutes to toss together this glistening, rich and mouthwatering dish. (Tad Seaborn for The Globe and Mail)

Marinated olives Add to ...

If only for aesthetic appeal, you should include marinated olives as part of your entertaining repertoire. It takes less than five minutes to toss together this glistening, rich and mouthwatering dish for your hors d’oeuvre table (or as a side dish). Simply combine any style of olive with your best olive oil, some zippy red-wine vinegar, tangy orange wedges, spicy sliced garlic, plus some fresh, fragrant herbs. Tear up some baguette and serve with cheese and salami. Or pack into Mason jars for the perfect last-minute gift

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Ingredients

1 cup of olives (any style or a mix)

5 to 6 small wedges of orange (about 3/4 inch)

1 garlic clove, peeled and thinly sliced

1 sprig fresh oregano or rosemary

2 tsps red-wine vinegar

3 to 4 tbsp extra virgin olive oil

Few drops fresh orange juice

Method

In a bowl, combine 1 cup of olives (any style or a mix), 5 to 6 small wedges of orange (about 3/4 inch), 1 peeled and thinly sliced garlic clove, 1 sprig of fresh oregano or rosemary, 2 teaspoons of red-wine vinegar and 3 to 4 tablespoons of extra virgin olive oil. Squeeze in a few drops fresh orange juice. Toss and let sit on the counter for two hours to marinate, stirring occasionally. You can also refrigerate and leave overnight. Bring to room temperature before serving.

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