Citrus-Marinated Olives with Roasted Peppers

Name: Citrus-Marinated Olives with Roasted Peppers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 teaspoon fennel seed, crushed; 1 Tbsp chopped fresh rosemary leaves; 237 milliliters drained pitted Kalamata olives; 1 teaspoon grated lemon peel; 16 servings Orange and/or lemon peel spirals or wedges, if desired; 237 milliliters drained pitted Spanish olives; 1 teaspoon grated orange peel; 59 milliliters sliced roasted red bell peppers (from 7.25-ounce jar); 59 milliliters sliced roasted yellow bell peppers (from 12-ounce jar); 1 sprig Fresh rosemary if desired; 59 milliliters olive or vegetable oil

Need a gluten free, fodmap friendly, whole 30, and vegan hor d'oeuvre? Citrus-Marinated Olives with Roasted Peppers could be a spectacular recipe to try. This recipe makes 16 servings with 61 calories, 0g of protein, and 6g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of wedges, fennel seed, orange peel, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in mediumbowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.

Ingredients you will need

Fennel Seeds