WARM MARINATED OLIVES

1/2 yellow onion, thinly sliced
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 tablespoons sherry vinegar
1 tablespoon honey
2 cups Spanish olives, about 9 ounces, drained and well rinsed
1 tablespoon pink peppercorns
2 tablespoons finely chopped fresh thyme (or 1 teaspoon dried thyme)
2 tablespoons fresh oregano leaves (or 1 teaspoon dried oregano)

In a medium skillet over medium-high heat, saute onion in oil until golden, about 5 minutes.

Add garlic, vinegar and honey, and saute for about 30 seconds, until vinegar evaporates.

Add olives and peppercorns, cover and saute until warm, about 2 minutes.

Serve topped with thyme and oregano.

Makes 6 to 8 servings
Adapted from source: The Opera Lover's Cookbook by Francine Segan, Renee Fleming, and Mark Thomas