| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Mediterrane, Condiments, Mc-recipe |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Black or purple olives; (fleshy Mediterranean-type) |
| 1/2 |
|
Unpeeled orange; coarsely chopped |
| 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 |
INSTRUCTIONS
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 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@wizard.ucr.edu> on May 07,
1998
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