Marinated Green Olives With Oregano

The sweetness of the pomegranate molasses is great with the salty
olives. (If you can't find the molasses, the olives are also good
without it.) Dip warm pita wedges into the sauce.

1 pound medium to large Greek or Mediterranean-style green olives
5 tablespoons pomegranate molasses*
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh oregano
1 lemon, thinly sliced
1/8 teaspoon dried crushed red pepper

Rinse olives thoroughly under cold running water. Drain well. Pat
olives dry with paper towels. Transfer olives to medium bowl. Add
remaining ingredients and toss to blend. Let stand 2 hours at room
temperature to blend flavors. (Can be made 1 week ahead. Cover and
refrigerate. Let stand at room temperature 1 hour before serving.)
*A thick syrup available at Middle Eastern markets and some
supermarkets.

Makes 6 to 8 servings.



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