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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Lemon-Macerated Okra and Olives

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.

Cooking Light JUNE 2002

  • Yield: 14 servings (serving size: 1/4 cup)

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.

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
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