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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


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