For a quick and extremely easy antipasto, whip up this very simple recipe. You can use any single olive variety or combination you want; some are salty and briny, some fresh-tasting, some green or black or brown, some wrinkly and pungent, some smooth and mellow. I like a simple mix of one green and one black variety. This recipe can be made one week ahead and refrigerated.

　　

Ingredients

makes 3 cups

　　3 tablespoons olive oil

　　1 tablespoon grated lemon zest (from about 2 lemons)

　　1/2 teaspoon dried crushed red pepper flakes

　　1 1/2 cups Sicilian cracked green olives or other green olives

　　1 1/2 cups kalamata olives

　　3 tablespoons fresh lemon juice (from about 1/2 lemon)

　　2 tablespoons chopped fresh basil

　　

Step 1

In a medium-size, heavy skillet, stir the oil, lemon zest, and red pepper flakes over medium heat just until fragrant, about 1 minute. Remove from the heat and stir in the olives. Add the lemon juice and basil, and toss to coat. Transfer the olive mixture to a container. Cover and refrigerate to allow the flavors to blend, stirring occasionally, about 12 hours.

　　

Step 2

Bring the olive mixture to room temperature, stirring occasionally. Transfer the olive mixture to a small bowl and serve.

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.