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Citrus-Marinated Olives with Roasted Peppers

  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 12
  • Servings 16

Orange and lemon peels give marinated olives a refreshing citrus flavor. MORE+ LESS-

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

Steps

Hide Images
  • 1
    Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
  • 2
    Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

Expert Tips

  • Go ahead and use other olives if you like. You can also use olives with pits instead of the pitted variety.
  • If you want to tote this appetizer to a get-together, package the olives separately from the roasted peppers. When you arrive at your destination, combine them in your serving bowl and garnish with the rosemary and orange spirals.
  • Greek Kalamata olives are large, rich and fruity and are a dark eggplant color. The flavors in this recipe are a perfect match for them.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
1g
Cholesterol
0mg
Sodium
300mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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