Castelvetrano Olives with Lemon-Herb Dressing

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Castelvetrano Olives with Lemon-Herb Dressing Ingredients: 2 cups Castelvetrano olives, pitted Zest of 1 lemon 2 cloves garlic, minced 1/4 cup extra-virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme leaves 1 tablespoon fresh parsley, finely chopped 1/4 teaspoon red pepper flakes Sea salt, to taste Freshly ground black pepper, to taste Instructions: In a mixing bowl, combine lemon zest, minced garlic, olive oil, rosemary, thyme, parsley, and red pepper flakes. Mix well. Add the Castelvetrano olives to the bowl and toss to coat them evenly with the dressing. Season with sea salt and freshly ground black pepper, adjusting to taste. Allow the olives to marinate for at least 30 minutes before serving to let the flavors meld. Serve as an appetizer or snack, and enjoy the refreshing burst of flavors. Wine Pairing Suggestions: Auspicion Chardonnay, Napa 2021, California, $12.99, The Essential Selection This Chardonnay, with its citrus notes, perfectly complements the lemon zest in the recipe. The wine's crisp acidity balances the richness of the olives, while its buttery undertones harmonize with the herbal dressing. Tenutta di Salviano Grechetto, Orvieto 2019, Italy, $19.99, The Essential Selection Grechetto, a native Italian grape, offers a mineral-driven character that pairs beautifully with the saltiness of the olives. Its subtle floral aromas play off the fresh herbs, creating a delightful sensory experience. La Luca Prosecco Rose, Italy, $13.99, Ports and Spark The effervescence of this Prosecco Rose cuts through the oiliness of the olives, refreshing the palate. Its berry notes provide a fruity counterpoint to the dish's savory profile.

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