Sparklers, snifters, on the rocks and up: Cocktail-party season is here, and its festive drinks need a smart bite or two. To that end, Chicago chef Tony Mantuano's olives are stuffed with orange segments and marinated in fennel, oregano and basil. At Bar Toma, he suggests pairing the rich olives with a dry, sparkling wine. Other recommended options: Nosh on the olives by themselves, nibble on them alongside croquetas, deviled eggs or devils on horseback, or drop them into a dry martini. Cheers to versatility.