4 garlic cloves, chopped |
1/2 cup olive oil |
1 tablespoon grated orange rind |
2 teaspoons grated lemon rind |
1/3 cup fresh orange juice |
3 tablespoons fresh lemon juice |
1 1/2 teaspoons chopped fresh rosemary |
1 teaspoon coarse salt |
1/2 teaspoon freshly ground pepper |
4 (6-ounce) cans ripe pitted black olives, drained |
garnish: fresh rosemary sprigs |
