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Citrus-Marinated Olives with Roasted Peppers

Betty Crocker Kitchens
Updated Mar 19, 2010
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Orange and lemon peels give marinated olives a refreshing citrus flavor.

Citrus-Marinated Olives with Roasted Peppers

  • Prep Time 15 min
  • Total 1 hr 15 min
  • Servings 16
  • Ingredients 12
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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

Instructions

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

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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