Recipes: Appetizers:
Rosemary & Orange Marinated Olives

Produced by Jennifer Frazier, Culinary Thymes magazine

2 cups pitted Kalamata olives
zest of 1 orange
1 sprig fresh rosemary, stemmed
2 Tblsp extra virgin olive oil

Combine all ingredients and marinate overnight.

Wine Skinny Tip: These make fantastic nibbles at the cocktail hour or before any Italian-themed summer. Enjoy!

Wine Skinny Cooks oct 2001