Ingredients
1/2
cup olive oil
1/4
cup balsamic vinegar
1
teaspoon grated lemon peel
4
garlic cloves, thinly sliced
4
sprigs fresh rosemary, cut up
1/2
cup coarsely chopped red onion
1/2
cup pitted green olives
1
(6-oz.) can pitted ripe olives, drained
1
(6-oz.) jar pitted kalamata olives, drained
Preparation
In medium nonmetal bowl or resealable food storage plastic bag, combine oil, vinegar, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl or seal bag. Refrigerate at least 24 hours.
To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail forks.
