Spiced Olives Recipe from California Grill, Contemporary
1 1/2 cups mixed olives (cracked green, kalamata and niçoise are good choices)
1/8 cup olive oil
1/8 cup peeled and sliced garlic
1/8 cup balsamic vinegar
1/8 cup olive brine
1/2 to 1 chili pepper (depending on desired spiciness)
1 sprig fresh rosemary
1 tsp. black pepper
Combine all ingredients in a nonmetallic pot.
Simmer for 15 minutes.
Cool to room temperature.
(Can be stored in the refrigerator for up to 2 weeks.)
Serve as an appetizer.