Bay Leaf and Rosemary Olives

1/4 cup dry white wine
3 Tbsp extra-virgin olive oil
1-1/2 Tbsp white wine vinegar
1 Tbsp fresh orange juice
1/4 tsp freshly grated orange zest
8 fresh or dried whole bay leaves, halved (if using dried bay leaves, let
them soak in a small bowl of hot water for 15 minutes, then drain)
1-1/2 tsp finely chopped fresh rosemary leaves or 1/2 tsp dried, crumbled
A pinch of dried hot red pepper flakes
1 large garlic clove, sliced thin
1/2 cup finely chopped red onion
2 cups assorted brine-cured black and green olives

In a small bowl whisk together the wine, the oil, the vinegar, the orange juice, the zest, the bay leaves, the rosemary, the red pepper flakes, and the garlic and stir in the onion and the olives. Chill the mixture, covered, stirring 2 or 3 times a day, for at least 1 day and up to 5 days. Just before serving, drain off most of the marinade from the olives and transfer the olives to a bowl. Makes about 2 cups.

Pair with Ferrari-Carano Fumé Blanc.