MARINATED OLIVES

SERVES 8–10

Olives are a party staple but, like tan chinos, they can be really boring. Elevate these little ovals of flavor with some simple freshening up.

8 ounces mixed olives, drained

2 sprigs rosemary

Peel of 1 lemon, large strips (no pith, please)

¹/₂ cup olive oil

¹/₄ cup red wine vinegar

1 clove of garlic, smashed

¹/₄ teaspoon dried, crushed red pepper flakes

In an airtight plastic container, add olives, rosemary, and lemon peel. In a large measuring cup or bowl, add olive oil, vinegar, garlic, and red pepper flakes. Whisk together and pour over olives. Let marinate overnight or for several days.

Serve alone or as part of an antipasto platter.

WHAT ABOUT THE PITS?

Don’t spit! Remove pits with aplomb. Bring the pit to the front of your mouth, put it between your teeth, and then extract it. You should probably use your left hand, because you might be shaking hands with your right. See, I think about these things. If you shake with your right and eat with your left, nobody’s icky germs go into your mouth. And that, my friends, is why I never get sick.

Everyone hates that awkward moment of realizing you have an olive pit in your mouth and no idea where to put it. So, provide a pit receptacle near the olives. If you think your guests are particularly daft, craft a little sign, PUT YOUR PITS HERE. Or you could eat one olive yourself, and throw a pit into the dish to get things started. This way you won’t be finding pits behind your throw pillows or in your houseplants.