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 Marcona almonds and you’d think you were in Spain.
In a small bowl whisk together the wine, oil, vinegar, orange juice, zest, bay leaves, rosemary, red pepper flakes, and garlic. Stir in the onion and 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 for serving.
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