Citrus-Marinated Olives with Roasted Peppers

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

2 Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.


  • 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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