Black olives with orange-garlic-hot pepper marinade

Yield: 4 Servings

Measure Ingredient
1 cup Black or purple olives; (fleshy Mediterranean-type)
½ Unpeeled orange; coarsely chopped
½ Orange; juiced
½ Lemon; juiced
¼ teaspoon Ground cumin
¼ teaspoon Paprika
1 large Garlic clove; finely chopped
Tabasco OR cayenne pepper; to taste
3 tablespoons Extra virgin olive oil

Combine all ingredients in a bowl; stir to coat the olives with the juices and seasonings. Let marinate for from 2 hours to overnight at room temperature. Serve immediately, or cover and refrigerate. Bring to room temperature before serving. Yields 1 cup. PER ¼ CUP: 80 calories, 0 g protein, 1 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 241 mg sodium, 1 g fiber.

Excerpt from SF Chronicle 05/06/98 Food Section see ; Busted by HANNEMAN

Notes: "I brought a jar of these home from a recent trip to Israel. They are delicious with a salad of wild arugula or mizuna and white beans. " Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 07, 1998

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