Citrus-Marinated Olives with Roasted Peppers

Citrus-Marinated Olives with Roasted Peppers

Orange and lemon peels give marinated olives a refreshing citrus flavor.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Go ahead and use other olives if you like. You can also use olives with pits instead of the pitted variety.
Success
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.
Did You Know?
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.