Specialty Marinated Olives (and or *Artichokes)
1 jar Kalamata olives or other brine-cured black olives/or Burgundy Pearls
1 jar cracked brine-cured green olives
1 jar pimento stuffed green olives
1 cup olive oil
1/4 cup fresh lemon juice (1 lemon juiced)
½ of lemon wedged slices
1/4 cup orange juice (1 small orange juiced)
6 large garlic cloves, crushed (but left intact)
*3 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon Blazing Belle (heat!)
3 Bay leaves
Place olives in a colander, and rinse in cool, running water. Rinse the olive jars out with water. In a large mixing bowl, combine olives with all ingredients. Place the mixture into the three jars; make sure each jar gets one bay leaf. Fill any empty space in the jars up with water. Cap jar, and shake well. Refrigerate for at least 2 days.
Yield: Makes Approximately 4 cups and stores well in the refrigerator.
*To adjust this recipe for Marinated Artichokes, use 2 cans rinsed artichokes, or fresh prepared and quartered, and use all of the same ingredients, however *use chopped mint instead of the chopped parsley.