Alexander will like these olives. The seasonings are straight from his time. These are a good foil for the cheese and tomatoes, coarse bread, and cool wine, besides being classic finger food. Since the olives keep about two weeks in a refrigerator, it is a generous recipe.

Serves four

Alexander will like these olives. The seasonings are straight from his time. These are a good foil for the cheese and tomatoes, coarse bread, and cool wine, besides being classic finger food. Since the olives keep about two weeks in a refrigerator, it is a generous recipe.

• 1/4 to 1/2 pound each Greek "purple" royal olives, Nice or Italian black olives, and large green olives
• Shredded zest of 2 large oranges, and their juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, split
• 1/2 teaspoon dry oregano
• 1/4 teaspoon red pepper flakes (or to taste)
• 1/2 teaspoon ground cumin
• Black pepper to taste

Rinse olives, then toss all the ingredients together and refrigerate for at least three days. To serve, drain and set out in small bowls.

Copyright © 2001 Lynne Rossetto Kasper.