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Citrus-Marinated Olives with Roasted Peppers
Citrus-Marinated Olives with Roasted Peppers
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Prep Time:
15 minutes
Total Time:
1 hour 15 minutes
Marinated olives with zesty citrus twist from orange and lemon peels.
Ingredients:
  • 1/4 cup olive or vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon fennel seed, crushed
  • 1 cup drained pitted Kalamata olives
  • 1 cup drained pitted Spanish olives
  • 1/4 cup sliced roasted yellow bell peppers (from 12-ounce jar)
  • 1/4 cup sliced roasted red bell peppers (from 7.25-ounce jar)
  • Fresh rosemary sprigs, if desired
  • Orange and/or lemon peel spirals or wedges, if desired
Instructions:
  • Combine oil, vinegar, orange peel, lemon peel, rosemary, and fennel seed in a medium bowl, ensuring they are blended well. Gently fold in the olives. Cover and refrigerate for at least 1 hour to let the flavors meld together.
  • When ready to serve, gently mix in bell peppers. Sprinkle with fresh rosemary sprigs and orange spirals for a beautiful presentation.

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