I'm so ready for summer, I could scream. On a lazy summer Saturday, Gavin and I rarely eat 3 regular meals. We have a late breakfast and then seem to munch on easy, tasty tapas in the evening. Key word here is EASY. Its so nice and relaxing to spend a warm evening on the back porch, just listening to the bugs and animals tromp around in the woods. [Thank goodness for screened in porches, right?]

While sometimes I like to spend a little more time preparing for this yummy Spanish mini-meal [Oven Roasted Shrimp with Toasted Garlic & Red Chili Oil] but this super simple recipe for Marinated Olives is generally right on cue with that no-fuss mindset.



1 jar large green pitted olives, rinsed and drained
1 can jumbo ripe black pitted olives, rinsed and drained
1 teaspoon minced garlic
1 (4-ounce) jar sliced pimiento, drained
1/3 cup chopped fresh flat-leaf parsley

In a large bowl, stir together olives, garlic, pimiento, and parsley. Let stand at room temperature for at least 30 minutes before serving.