Kicked Up Marinated Olives

Recipe Ingredients

		Citrus Marinated Black Olives
3 cups	711ml	Brine cured black olives, such as
		Kalamata or nicoise
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	118ml	Lemon juice
		= (or 1/4 cup lemon juice and 1/4 cup
		Fresh squeezed orange juice)
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced rosemary
1 tablespoon	15ml	Grated lemon peel
		= (or 1 1/2 tspns grated lemon peel
		And 1 1/2 tspns grated orange peel)
1 teaspoon	5ml	Dried hot pepper flakes
		Marinated Green Olives
3 cups	711ml	Brine cured green olives, such as
		Picholine, manzanillo or queen
1		Lemon - thinly sliced
1/2 cup	118ml	Olive oil
1/4 cup	59ml	Lemon juice
1/4 cup	36g / 1.3oz	Chopped fresh oregano
		= (or 1 tbspn dried oregano)
5		Garlic cloves - thinly sliced
1 teaspoon	5ml	Dried hot pepper flakes

Recipe Instructions

For the Kicked Up Citrus Marinated Black Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.

For the Kicked Up Marinated Green Olives: In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving. Let come to room temperature before serving. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.

This recipe yields about 3 cups of each type of olive.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D76) - from the TV FOOD - NETWORK

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