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Citrus-Marinated Olives with Roasted Peppers

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 16
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Orange and lemon peels give marinated olives a refreshing citrus flavor.
Updated Mar 19, 2010
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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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Go ahead and use other olives if you like. You can also use olives with pits instead of the pitted variety.
  • tip 2
    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.
  • tip 3
    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

40 Calories, 4g Total Fat, 0g Protein, 1g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
40
Calories from Fat
35
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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