Marinated Olives

Throughout the Mediterranean, you’ll find olives already on the table when you sit down to a meal. But they’re far different from the canned olives (usually Mission) routinely—and unfortunately—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 Niçoises, 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.