These were a great snack to eat while I prepared dinner. Just marinate them over night, then enjoy them for the next week. This would also be great for an easy appetizer for a dinner party.
1 pound drained kalamata olives
12 pimiento-stuffed green olives, drained
12 pickled serrano or jalapeño peppers
1/4 cup tequila
1/4 cup lime juice
2 tablespoons orange liqueur
1/4 cup minced fresh parsley
1 teaspoon coarsely grated orange rind
Mix all ingredients together and chill for at least 8 hours.
Recipe by Southern Living