Guest guest Posted March 4, 2008 Report Share Posted March 4, 2008 spicy baby okra and olives Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party. Servings: Makes 12 servings. 12 ounces fresh baby okra or small okra 1/4 cup halved pitted Kalamata olives 1/4 cup halved pitted cracked green olives 1/4 cup pimiento-stuffed green olives 1/2 cup fresh lemon juice 1/2 cup extra-virgin olive oil 3 tablespoons fresh thyme leaves 2 garlic cloves, thinly sliced 1/2 teaspoon coarse kosher salt 1/2 teaspoon dried crushed red pepper Combine okra and all olives in 1-quart resealable plastic bag. Whisk lemon juice and all remaining ingredients in medium bowl to blend. Pour marinade over okra and olives; seal bag. Turn bag to distribute marinade evenly. Refrigerate at least 1 day and up to 2 days, turning occasionally. Quote Link to comment Share on other sites More sharing options...
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