I've gotten hooked on these herby olives lately. Nothing could be simpler: drain a jar of brined olives, spoon into a jar along with fresh rosemary and a few green cardomom pods, and top with olive oil. For hors d'oeuvres, just scoop out, drain a little, and serve on a platter with cornichons, or good cheese.
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What I'm reading: Julia's Kitchen Wisdom - an excellent little paperback with recipes, techniques, and explanation of cooking terms.
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