4 garlic cloves, chopped
1/2 cup olive oil
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
1/3 cup fresh orange juice
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
4 (6-ounce) cans ripe pitted black olives, drained
Garnish: fresh rosemary sprigs
Stir together first 10 ingredients in a large bowl.
Cover and chill 8 hours. Let stand 30 minutes at room temperature before serving. Garnish, if desired. Serve with a slotted spoon.