Citrus and Garlic Marinated Olives
serves: enough for a party
3 c cracked green olives
3 c pitted green olives
1 c kalamata olives
1/2 c caper berries
9 cloves garlic (6 whole, 3 crushed)*
2 quart seal-able jar
crushed red pepper, rosemary (optional)
Strain olives and caper berries into a colander and rinse thoroughly with water. Soak olives and capers in a bowl of cool water for 10 mins. Meanwhile, peal 9 cloves of garlic. Crush 3 of the cloves and set aside. Thinly slice citrus fruits, saving 1/2 of one of the lemons for juicing.
Strain olives and capers.
In a 2 quart jar, layer olives, capers, garlic (and spices, if you are using them) and fruit slices alternatively until the jar is almost full. Juice the remaining 1/2 lemon and pour juice into the jar . Fill the jar with olive oil, to the top.
The olives last 2-3 weeks in the refrigerator. Remove from refrigerator for 25-30 mins before serving.
*use more or less garlic, depending on your taste. I love garlic, and 9 cloves seems to be the perfect amount for me.