Vermouth-Soaked Olives

Place the water, salt, red pepper flakes, peppercorns, garlic, rosemary, and thyme in a small saucepan. Bring to a boil, then immediately remove the pan from the heat. Add the vermouth and olive oil and stir well.

Let cool to room temperature. Stir in the olives and transfer to a container with a tight-fitting lid. Refrigerate until ready to use.

NOTE: If you use large, firm, green olives-those that have a waxy look-you can make this recipe up to 1 week in advance. If you use softer green olives-those that look slightly shriveled, with papery-looking skin-make them no more than 24 hours in advance or they will plump up too much.

From "Raising The Bar" by Nick Mautone with Marah Stets