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Prep 15min
Total1hr15min
Servings16
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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
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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.
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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.
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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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