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Emeril's Kicked Up Citrus Marinated Black Olives

Recipe courtesy, Emeril Lagasse, Emeril’s Food of Love Productions, 2008

Team Planet Green

By Team Planet Green
Silver Spring, MD, USA | Wed Jul 23 20:02:00 EDT 2008

black olives photo


Ian O'Leary/Getty Images

READ MORE ABOUT:
All Natural Recipes | Glass | Quick Recipes


3 cups brine cured black olives, such as Kalamata or nicoise
1/2 cup extra virgin olive oil
1/2-cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary
1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel
1 teaspoon dried hot pepper flakes

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.

Yield: 3 cups marinated olives
 
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