Recipe: Citrus-Marinated Olives with Roasted Peppers

CITRUS-MARINATED OLIVES WITH ROASTED PEPPERS



"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."

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

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.

JUST BEFORE SERVING:
Stir in bell peppers. Garnish with rosemary sprigs and orange spirals.

*Go ahead and use other olives if you like. You can also use olives with pits instead of the pitted variety.

MAKE-AHEAD TIP:
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.

Makes 16 servings
Source: Recipe booklet: Appetizers, Betty Crocker Recipe Magazine #204, January 2004