CITRUS-MARINATED OLIVES

CITRUS-MARINATED OLIVES image

Yield 20

Number Of Ingredients 7

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3 cups extra-virgin olive oil
1 large orange
4 sprigs fresh rosemary
2 dried ancho chiles,* torn in half, stemmed, seeded
1 lemon, quartered
1 teaspoon whole black peppercorns
1 3/4 pounds Kalamata olives with pits

Steps:

Place 3 cups extra-virgin olive oil in heavy large saucepan. Using vegetable peeler, remove peel from orange in strips. Add orange peel to saucepan. Add rosemary sprigs, ancho chiles, lemon quarters, and whole peppercorns. Heat olive oil mixture over medium heat just until warm, about 3 minutes. Place olives in medium bowl. Pour oil mixture over. Let marinate at room temperature 1 day. (Can be made 1 week ahead. Cover; chill.) *Sold at Latin American markets, specialty foods stores, and some supermarkets.