6 minced cloves garlic, minced
6 tablespoons olive oil
3 tablespoons kalamata olives, fresh squeezed, rinsed
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon grated lemon zest
2 tablespoons canola oil
1 (6 ounce) can tomato juice
1 (4 ounce) can green chiltepowder
In a heavy resealable plastic bag, mix fresh lemon juice, oregano, salt, pepper, lemon zest and bay leaves. Coat thoroughly with the lemon slice mixture.
Heat olive oil in a large skillet over medium heat. Stirring constantly, bring olive oil to full red heat. Saute garlic, olive oil and lemon juice until tender.
Add olives, lemon juice and oregano, water and tomatoes. Ensure tomato juice is completely absorbed. Remove from heat and stir into mixture just before serving. Top each serving of tortellini with tomato mixture and hot pepper sauce. Chill in refrigerator until serving.