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Orange perfumed/black olives

For this dish it's important to buy imported black olives such as Kalamata, for American black olives are virtually tasteless.

Makes 2 cups

2 cups black olives, packed in brine (not oil) and rinsed

zest of 1/2 orange*

4 bay leaves, broken in half

2 garlic cloves, peeled and crushed

enough olive oil to lightly moisten olives

Combine all ingredients in a bowl and let marinate, covered, at least two hours and preferably overnight. If marinating overnight, refrigerate and return to room temperature before serving.

*The zest is the outer peel which contains the flavorful oils of the fruit. It can be removed with a zester, or peeled and cut into julienne strips. This is not the place to use the microplane grater.