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OxfordPress.com

Olives Marinated in Orange- and Thyme-Infused Olive Oil

This citrus-infused marinade enlivens olives and makes party-day prep as easy as taking it out of the refrigerator in time to come to room temperature. Use your favorite variety of olives, or a mixture. The oversize orange and lemon peels give a pleasant visual punch to the olives when served.

Makes 4 servings
1 orange
1 lemon
4 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 sprigs fresh thyme
1/2 teaspoon salt
1/2 pound olives

Using a vegetable peeler, remove 1/4 of the zest from the orange and lemon, and set aside. Cut the orange in half, and juice it. Peel the garlic cloves, and press with the flat side of a knife blade to split. In a large bowl, combine the orange and lemon zest, orange juice, garlic, oil, vinegar, thyme and salt. Add the olives and mix well. Marinate for at least 12 hours, covered, and serve at room temperature.

— From "Tapas: A Taste of Spain in America" by Jose Andres with Richard Wolffe (Clarkson Potter, $35) Per serving: 208 calories 10 grams carbohydrates, 3 grams fiber, 20 grams fat (3 grams saturated), no cholesterol, 762 milligrams sodium.