Ingredients:
Makes 12 servings 2 tablespoons olive oil 2 cloves garlic, minced 1-1/2 teaspoons grated fresh ginger 1-1/2 tablespoons white miso paste 1-1/2 tablespoons rice vinegar (unseasoned) 1 teaspoon honey Pinch of crushed red pepper flakes 2 (6-ounce) cans large California black ripe olives, well-drained Toasted sesame seeds and chopped chives

Instructions:
Heat oil in large skillet over medium heat. Add garlic; cook and stir for 1 minute. Stir in ginger, miso, rice vinegar, honey and red pepper; cook for 5 minutes more. Stir in olives and cook for a few minutes or until olives are warm and nicely glazed. Transfer to a decorative bowl and garnish with sesame seeds and chives. Serve with toothpicks. Pair with 2009 Frei Brothers Reserve Russian River Valley Chardonnay.