citrus-marinated olives

[Guest guest]

citrus-marinated olives

Take these olives along on your next picnic.

 

Servings: Makes about 3 cups.

 

1 1/2 cups Kalamata olives or other brine-cured black olives

1 1/2 cups cracked brine-cured green olives

1 cup olive oil

1/4 cup chopped fresh cilantro

1/4 cup fresh lemon juice

1/4 cup orange juice

6 large garlic cloves, thinly sliced

3 tablespoons chopped fresh parsley

1 tablespoon grated lemon peel

1 tablespoon grated orange peel

1/2 teaspoon dried crushed red pepper

 

Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to

blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag

occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at

room temperature before serving.