Citrus-Marinated Olives
Take these olives along on your next picnic.
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.
Makes about 3 cups.
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