Olives

For most of my life, I never liked olives. By the age of eight I could make Dad the perfect vodka martini with a splash of vermouth and olive with something weird in the middle.

Roasted (or boiled) red pepper, and tasteless olive. When I first encountered a real olive I didn’t appreciate it. I started appreciating good olive oil. Then I thought, why don’t I like olives?

It started with Nicoise, when I made the salad. I loved the saltiness and tang.

I have many to go but fell in love with the Kalamata. It is very expensive in a glass bottle, brined.

If you have a specialty store around, buy a quart container of brined Kalamatas at an “olive bar.” I buy them with pits. Buy them without, for now.

Have olive oil on hand as well as other accoutrements.

Drain the olives. Fit mason jars with lids. Crush garlic, rosemary, thyme, peppercorns, crushed red pepper flakes, whatever you want! Top with good olive oil. Cover completely with oil. Cover tightly with lids and sit out on the counter at least 48 hours, then you can refrigerate as needed.

Please save the oil. Use it after your guests have eaten all your tasty olives. Marinating in olive oil tames the brininess, gives the olives a sense of themselves and whatever herbs you’ve chosen to use. Happy marinating!