I’m always looking for little “tapas” to make ahead and have on hand for something quick to serve when friends stop in. These are awesome after a few days in the fridge when the flavors have really gotten to know each other.  Keep some on hand for superior snacking during the holidays.

3 T EVOO
1 clove garlic, minced
1/2 t dried oregano
1 lb. good olives, i.e. pitted kalamatas (Publix has a terrific variety in their deli section - try a blend of several different types)

• In a small bowl, stir together EVOO, garlic and oregano.
• Add olives and toss to coat.  Cover and chill at least 4 hours or as long as two weeks.

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