| 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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