 |
Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 4 |
|
This is great as an appetizer or to take along on a picnic, the flavors really meld together well. The green olives really shine with the citrus flavor, so I use 2 cups green olives and 1 cup Kalamata olives. I double the garlic, orange peel and add 1 Tablespoon fresh thyme. The cooking time is the marinading time. This is adpated from Bon Appetit magazine, July 2000. Ingredients:
1 1/2 cups kalamata olives or 1 1/2 cups other brine-cured black olives |
1 1/2 cups cracked green olives in brine |
1 cup olive oil |
1/8 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 dry crushed red pepper |
Directions:
1. Combine all ingredients in large heavy-duty resealable plastic bag.
2. Shake bag to blend ingredients.
3. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl.
4. Let stand 1 hour at room temperature before serving.
|
|