Black Olives with Orange-Garlic-Hot Pepper Marinade

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Title: Black Olives with Orange-Garlic-Hot Pepper Marinade
Yield: 4 Servings
Categories: Mediterranean, Condiments


1 c Black or purple olives;
-(fleshy Mediterranean-type)
1/2 Unpeeled orange; coarsely
1/2 Orange; juiced
1/2 Lemon; juiced
1/4 ts Ground cumin
1/4 ts Paprika
1 lg Garlic clove; finely chopped
Tabasco OR cayenne pepper;
-to taste
3 tb 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 1/4 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

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 on May 07,