4 garlic cloves, chopped
1/2 c. olive oil
1 Tbsp. grated orange rind
2 tsp. grated lemon rind
1/3 c. fresh orange juice
3 Tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh rosemary
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
4 6 oz. cans ripe pitted black olives, drained
Fresh rosemary sprigs

Stir together first 10 ingredients in a bowl. Cover and chill 8 hours. Let stand 30 minutes at room temperature before serving. Garnish with rosemary sprigs, if desired. Serve with a slotted spoon.