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 www.sfgate.com ; 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