Bay Leaf and Rosemary Olives
1/4 cup dry white wine
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.
Pair with Ferrari-Carano Fumé Blanc.