Lemon-Macerated Okra and Olives

Lemon-Macerated Okra and Olives Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

14 servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

June 2002
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