Black Olives With Orange-garlic-hot Pepper Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Mc-recipe, Mediterrane | 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 | t | Ground cumin |
| 1/4 | t | Paprika |
| 1 | Garlic clove, finely chopped | |
| Tabasco OR cayenne pepper | ||
| to taste | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 33
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 177.8mg
Potassium: 229.9mg
Carbohydrates: 6g
Fiber: 2.2g
Sugar: 2.5g
Protein: 2.5g