Mix a marinade for olives

Chicago Tribune

It is a season of celebrations, from big events to small impromptu gatherings.

When calendars are jammed and obligations must be juggled, an impromptu approach feels best.

Just have a few party fixings on hand: roasted nuts, cheese, crackers and marinated olives.

Jarred olives and supermarket olive bars offer flavor, color and texture variety.

Put your own stamp on the olives with a marinade.

Best made ahead of time, marinades often team olive oil with an acid (vinegar or citrus juice), herbs (thyme, rosemary) and maybe a fiery kick (red pepper flakes).

Here’s a recipe adapted from “Wine Bar Food: Mediterranean Flavors to Crave With Wines to Match” by Cathy and Tony Mantuano.

1. Choose large, meaty Cerignola olives, either black or green.

2. Toast 1 tablespoon fennel seeds in a skillet over medium heat until fragrant.

3. Grind in a spice or coffee grinder, or with a mortar and pestle.

4. Remove zest from 1 orange in strips with a vegetable peeler.

5. Squeeze orange to make 2/3 cup juice.

6. Mix 3 cups Cerignola green or black olives with 2 tablespoons olive oil, 2 finely chopped garlic cloves, zest, juice and fennel in a bowl.

7. Cover; marinate in refrigerator overnight or up to five days. Before serving, bring olives to room temperature.

8. Stir; transfer olives to a small dish to serve. (Don’t forget a little bowl for the pits.)