Colorful Marinated Olive Kabobs
1/4 cup olive oil
2 thin slices orange, quartered
2 thin slices lemon, quartered
2 garlic cloves, quartered
1/4 cup chopped fresh fennel leaves or 1 tablespoon crushed fennel seed
1 (6oz) can pitted large ripe olives, drained
2 yellow bell peppers, cut into 1" squares
18 cherry tomatoes, cut in half
Combine marinade ingredients in a sealable plastic container. mix well. Add olives and yellow pepper squares, seal container. Turn to coat well with marinade. Refrigerate for 2-4 days, occasionally turning container.
To serve, remove olives and pepper squares from marinade, discard marinade. Arrange tomatoes, cut side down, on a serving plate. Thread one olive and 1 pepper onto each toothpick. Insert each toothpick into tomato half for base.
Makes about 36 appetizers