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Lemon-Macerated Okra and Olives

Randy Mayor; Melanie J. Clarke
Yield 14 servings (serving size: 1/4 cup)
Try these zesty tidbits in place of peanuts or pretzels at your next party. Or combine with bread, cheese, artichokes, and cold shrimp for an antipasto platter.

Ingredients

  • 3 cups small okra pods
  • 1/2 cup kalamata olives
  • 1 tablespoon lemon rind
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 thyme sprigs

Nutrition Information

  • calories 29
  • caloriesfromfat 65 %
  • fat 2.1 g
  • satfat 0.3 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 0.5 g
  • carbohydrate 2.4 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 105 mg
  • calcium 20 mg

How to Make It

  1. Combine all ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 48 to 72 hours, turning bag occasionally. Strain the okra mixture through a sieve over a bowl, discarding marinade.