Appetizer

Black and White Olives

12 ounces extra-large black California olives, pitted

4 ounces feta cheese

1 teaspoon dried oregano

4 garlic cloves

6 fresh or dried bay leaves

1/2 to 2/3 cup olive oil

Drain olives and rinse under cold water. Set aside on a paper towel-lined tray.

Drain feta. In a bowl, use a fork to mash it with the oregano until it forms a smooth paste. Stuff olives the feta mixture (use a chopstick to push it in), wiping away any excess. Place on tray, cover loosely and set in a cool, dry place to cure for 24 hours.

Wash and rinse a wide-mouth glass jar and lid (1 1/2 cup-capacity), and sterilize by drying in a 200-degree oven. Peel garlic cloves and split in half. Layer olives, garlic and bay leaves in the warm jar, and fill with olive oil. Cover tightly and store in refrigerator. Olives should be served at room temperature. Makes about 16 olives.

Per olive: 75 calories (83 percent from fat), 7.2 g fat (1.8 g saturated, 4.5 g monounsaturated), 6.3 mg cholesterol, 1.3 g protein, 2 g carbohydrates, 0.7 g fiber, 236 mg sodium.