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) half tsp thyme 1 tsp olive oil Approximately half a French baguette, cut into half to 2 cm 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.