Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.

Makes 16 servings, about 1/4 cup each

ACTIVE TIME: 5 minutes

TOTAL TIME: 5 minutes plus marinating time

EASE OF PREPARATION: Easy

4 cups mixed olives of your choice
1 tablespoon fresh thyme leaves or 1 teaspoon dried
6 sprigs fresh rosemary or 2 tablespoons dried
2 tablespoons lemon juice
Zest of 1/2 lemon, cut into thin slivers
4 cloves garlic, peeled and cut into slivers
1/4 cup extra-virgin olive oil
Freshly ground pepper to taste

Combine olives, thyme, rosemary, lemon juice, lemon zest, garlic, oil and pepper in a medium bowl and mix well. Cover and refrigerate for 1 to 2 days, stirring several times. Serve with pita or other flatbread or French or Italian bread.

NUTRITION INFORMATION: Per serving: 162 calories; 15 g fat (2 g sat, 3 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 770 mg sodium; 6 mg potassium.

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for several weeks.