You can use any type of good-quality olive in this spicy dish, but an assortment of black and green olives looks particularly nice.
Recipe information
Yield
Makes 1 cup
Ingredients
1 cup brine-cured olives (such as Kalamata and/or green olives)
1/4 cup fresh orange juice
1/4 cup olive oil
2 tablespoons very thin matchstick-size strips orange peel
2 garlic cloves, very thinly sliced
1/2 teaspoon (or more) dried crushed red pepper
Preparation
Mix first 5 ingredients in small bowl. Season to taste with red pepper and salt. Cover and refrigerate overnight. (Can be prepared 4 days ahead. Keep refrigerated.)
