1. Drain olives of any brine.
2. Slowly heat olive oil over low heat. Remove from heat and add garlic, rosemary, chile-garlic paste, and vinegar.
3. Pour marinade over olives and let stand at least 2 hours (the flavor gets hotter the longer it stands).
*ADVANCE PREPRATION*
Lasts almost forever, covered and refrigerated
*VARIATION*
A Mediterranean-inspired hors d'oeuvre. 4 ounces Montrachet or Leazay goat cheese 1 to 2 cloves garlic, chopped 1 tsp finely chopped cilantro (optional) 1 tsp medium salsa (or to taste) 1/2 tsp thyme 1 tsp olive oil Approximately 1/2 a French baguette, cut into 1/2 to 3/4 inch slices Morroccan Spiced Olives
1. Mash goat cheese with a fork. Add garlic, cilantro, salsa, thyme, and olive oil.
2. Spread goat cheese mixture on bread slices; top each with half a pitted marinated olive.
*RECOMMENDED WINE*
Enjoy with a glass of a medium-bodied Cabernet Sauvignon with noticeable character, one from California, Chile, or Spain.