Margarita Marinated Cocktail Olives

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Margarita Marinated Cocktail Olives

 

1 cup drained Kalamata olives, rinsed

1 cup drained garlic—or jalapeño-stuffed green olives

12 pickled serrano or jalapeño chiles

1/4 cup tequila

1/4 cup fresh lime juice

2 tablespoons Triple Sec

1/4 cup minced cilantro

1 teaspoon minced orange zest

 

In a nonreactive container, combine the black and green olives, serranos,

tequila, lime juice and Triple Sec. Cover and refrigerate for at least 24 hours

and up to one week, stirring occasionally.

To serve, return the olives to room temperature. Stir in the cilantro and orange

zest, transfer the olives, chiles, and marinade to a bowl, and serve

immediately.

Makes 6 servings.

 

 

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