Marinated Olives

• 32 ounces olives (assorted Kalamata, Manzilla, Pimento stuffed, etc)
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 2 garlic cloves, minced
• 1 tablespoon red pepper, cut into thin strips
• 1 tablespoon orange peel, cut into thin strips
• 1 tablespoon lemon peel, cut into thin strips
• 1 sprig fresh oregano or 1 tablespoon dried oregano
• 1/4 teaspoon dried red pepper flakes (optional)

1. Drain brining liquid and rinse assorted olives of your choice. Place in large jar. Combine olive oil and balsamic vinegar in a separate bowl or jar. Add remaining ingredients to olives. Pour in enough oil/vinegar mixture to just cover. Place cover on jar and shake to mix ingredients.
2. Store in refrigerator. Olives can be used right away, but the flavors will be optimal after about 2 weeks or so. These are terrific eaten as is or add to salads and other dishes. Disregard nutritional info since you won't be eating the liquid, I hope.

olives, olive oil, balsamic vinegar, garlic, red pepper, orange peel, lemon peel, oregano, red pepper

Taken from www.food.com/recipe/marinated-olives-374568 (may not work)