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.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
American
Olive
Side
Marinate
No-Cook
Cocktail Party
Low/No Sugar
Lemon
Spice
Summer
Okra
Bon Appétit
Sugar Conscious
Kidney Friendly
Vegan
Vegetarian
Pescatarian
Paleo
Dairy Free
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon dried crushed red pepper
- 2 garlic cloves, thinly sliced
- 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
- 3 tablespoons fresh thyme leaves
- Carbohydrate 4 g(1%)
- Fat 10 g(16%)
- Fiber 1 g(6%)
- Protein 1 g(2%)
- Saturated Fat 1 g(7%)
- Sodium 134 mg(6%)
- Calories 104
Preparation 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.
