Ingredients
1/4
cup olive or vegetable oil
1/4
cup balsamic vinegar
1
teaspoon grated orange peel
1
teaspoon grated lemon peel
1
tablespoon chopped fresh rosemary leaves
1
teaspoon fennel seed, crushed
1
cup drained pitted Kalamata olives
1
cup drained pitted Spanish olives
1/4
cup sliced roasted yellow bell peppers (from 12-ounce jar)
1/4
cup sliced roasted red bell peppers (from 7.25-ounce jar)
Fresh rosemary sprigs, if desired
Orange and/or lemon peel spirals or wedges, if desired
Preparation
Mix oil, vinegar, orange peel, lemon peel, rosemary and fennel seed in medium bowl until blended. Stir in olives. Cover and refrigerate at least 1 hour to marinate.
Just before serving, stir in bell peppers. Garnish with rosemary sprigs and orange spirals.
