2 tablespoons fresh Italian parsley, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Combine ingredients in a large bowl and mix well to coat olives.
Place in an airtight container and let marinate, refrigerated, at least 4 hours.
Beverage pairing:Domecq Manzanilla Sherry, Spain. Dry fino sherry is a perfect match for olives, because of its savory, herbal tang and apparent olive flavors. The sherry style of manzanilla furthermore is well known for its briny whiff of the sea, making it the perfect complement for this anchovy-inflected dish.