Kicked Up Marinated Olives

• 3 cups brine cured black olives, such as kalamata or nicoise
• 1/2 cup extra virgin olive oil
• 1/2 -cup lemon juice, or 1/4-cup lemon juice and 1/4 cup fresh squeezed orange juice
• 2 tablespoons minced garlic
• 2 tablespoons minced rosemary
• 1 tablespoon grated lemon peel, or 1 1/2 teaspoons grated lemon peel and 1 1/2 teaspoons grated orange peel
• 1 teaspoon dried hot pepper flakes
• 3 cups brine cured green olives, such as picholine, manzanillo or queen
• 1 lemon, thinly sliced
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup chopped fresh oregano, or 1 tablespoon dried oregano
• 5 garlic cloves, thinly sliced
• 1 teaspoon dried hot pepper flakes

1. In a large bowl, combine all the ingredients and stir well to mix.
2. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving.
3. Let come to room temperature before serving.
4. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
5. In a large bowl, combine all the ingredients and stir well to mix.
6. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving.
7. Let come to room temperature before serving.
8. To store indefinitely, transfer the olives to a 1-quart glass jar with tight-fitting lid and keep chilled.
9. Yield: About 3 cups

brine cured black olives, extra virgin olive oil, lemon juice, garlic, rosemary, lemon peel, pepper, brine cured green olives, lemon, olive oil, lemon juice, fresh oregano, garlic, pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/kicked-up-marinated-olives-recipe.html (may not work)