Here's a simple way to make olives much tastier than they are plucked
from a jar full of salty water.

Marinated Olives

Soak the olives for about half an hour to get rid of the brine. Dry
them on paper towels. The amount of marinade you make up depends on the
quantity of olives, but here's a guide:

12 oz olives
Zest of a lemon
1 Tbsp fresh oregano
1 Tbsp fresh thyme
1 Tbsp fresh rosemary
2 cloves crushed garlic
Black pepper
Olive oil

Mix up the ingredients in a couple of spoonfuls of olive oil, then add the
olives and coat them. Leave them for an hour or two before transferring to
a sterilised storage jar, and then top up with olive oil to cover all of
the olives. Pop them in the fridge for at least a week, and serve at room
temperature. Note: to sterilise a jar, clean it with boiling water and dry
it in a warm (but not hot) oven. Note: refrigerated olive oil cloudy, but
it'll clear again at room temperature. If it doesn't, your jar wasn't
sterilised properly. Oh dear. Make sure you have some chunky bread on hand
to soak up the juices!

More about that and loads of other tapas stuff at
http://mytapas.atspace.com

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