My husband has been on the road all week and returns home tonight. To go with the cold beer I know he’ll grab from the frig, I made one of his favorites: marinated olives. I clipped the recipe from the newspaper years ago. I appreciate its simplicity in assembly, aesthetics and fresh taste. It’s a perfect summertime treat and a great excuse to trim the rosemary by the back door. I use Greek black olives, cracked green olives and kalamata olives. You can play with the ingredient proportions–you can’t go wrong with lemon, garlic and rosemary. Enjoy and keep cool!