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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2015 Ferrari-Carano Fumé Blanc
2015, like 2014, was another drought year in California, although rainfall totals were closer to normal than they had been in previous years. The growing season began early, with bud break in mid-February, moderate to cool temperatu...