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kalamata olives cracked green olives olive oil fresh cilantro lemon juice orange juice garlic parsley red pepper
Viewed: 52 - Published at: 4 years agoIngredients
- 1 1/2 cups kalamata olives or 1 1/2 cups other brine-cured black olives
- 1 1/2 cups cracked green olives in brine
- 1 cup olive oil
- 1/8 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 dry crushed red pepper
Method
- 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.
