Lemon-Macerated Okra and Olives

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

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 65%
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.5g
  • Carbohydrate: 2.4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 105mg
  • Calcium: 20mg

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

  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.
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