Mix up a big batch of these finger appetizers and you’re ready anytime for unexpected company. Feel free to adjust the seasoning to your liking. Add a bowl of Macona almonds and you’d think you were in Spain.
In a small bowl whisk together the wine, the oil, the vinegar, the orange juice, the zest, the bay leaves, the rosemary, the red pepper flakes, and the garlic and stir in the onion and the olives.
Chill the mixture, covered, stirring 2 or 3 times a day, for at least 1 day and up to 5 days.
Just before serving, drain off most of the marinade from the olives and transfer the olives to a bowl. Makes about 2 cups.
Don's pairing suggestions
2012 Ferrari-Carano Fumé Blanc
This wine is a blend of Sauvignon Blanc grapes from various appellations in Sonoma County: Dry Creek, Alexander, Knights and Russian River Valleys. Overall, 2012 was a very good year with ideal weather conditions for the vines. Spri...