Black Olives with Tomatoes and Capers
INGREDIENTS:
1 c Black or purple olives;
-(fleshy Mediterranean-type)
1/2 Unpeeled orange; coarsely
-chopped
1/2 Orange; juiced
1/2 Lemon; juiced
1/4 ts Ground cumin
1/4 ts Paprika
1 lg Garlic clove; finely chopped
Tabasco OR cayenne pepper;
-to taste
3 tb Extra virgin olive oil
1 c Black or purple olives;
-(fleshy Mediterranean-type)
1/2 Unpeeled orange; coarsely
-chopped
1/2 Orange; juiced
1/2 Lemon; juiced
1/4 ts Ground cumin
1/4 ts Paprika
1 lg Garlic clove; finely chopped
Tabasco OR cayenne pepper;
-to taste
3 tb Extra virgin olive oil
Combine all ingredients in a bowl; stir to coat the olives with the juices and seasonings. Let marinate for from 2 hours to overnight at room temperature. Serve immediately, or cover and refrigerate. Bring to room temperature before serving. Yields 1 cup. PER 1/4 CUP: 80 calories, 0 g protein, 1 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 241 mg sodium, 1 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see
Excerpt from SF Chronicle 05/06/98 Food Section see