Wanda served these one evening and it makes for a wonderful hors d’eouvre. Best of all you can make it ahead and keep on hand for several days.

1 1/3 C olive oil
2/3 C white wine vinegar
1/3 C balsamic vinegar
2 T dried (or 1/4 C fresh) thyme leaves
2 T chopped fresh rosemary
1 1/2 T chopped fresh basil
1 t salt
1/2 t pepper
3-4 large garlic cloves, slivered

Whisk ingredients together and pour over a combination of cheese and olives, such as that sug­gested below. Marinate overnight before serving.

1 1/2 lb. firm cheeses, cubed (cheddar, Monterey jack, havarti, gouda-smoked gouda is good with this).
2 cans dark pitted olives
2 6-oz. jars green pimento stuffed olives
1 7-oz. jar sweet roasted peppers (with dark spots removed)

TIPS:

• Be creative. Use any combination of olives you like
• Save yourself some grief and put mixture in a container that can be turned upside down to marinate olives and cheese without stirring.
• Mixture can be stored in refrigerator for a week or so, turning occasionally. If the olives and cheese are stored in the marinade too long, it loses some of its appeal. Because of that, it’s a good idea to make the marinade, than use it as needed.
• If olive oil in the mixture congeals in the refrigerator, just let the mixture set at room tem­perature until it liquefies.

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