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.

My favorite food on the holiday menu is cranberry sauce, and I kept trying to find the perfect blend.  I put together this recipe back in 1989 and have used it ever since.

1 12-oz. pkg. cranberries
1 1/2 C orange juice
3/4 C sugar
1/2 C chopped walnuts
zest of 1 orange (be careful to avoid getting any white part in)
1/4 t ground ginger

• Bring orange juice to a boil.  Add washed cranberries and sugar. Cover, reduce heat, and let simmer for 10 to 15 minutes.
• Remove from heat. Mash berries to desired consistency with a potato masher. Stir in remaining ingredients.  Chill for several hours and serve.

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.