Recipe - Black Olives With Orange-Garlic-Hot Pepper Marinade

1 cup Black or purple olives;
(fleshy Mediterraneantype)
One half Unpeeled orange; coarsely
chopped
One half Orange; juiced
One half Lemon; juiced
One fourth teaspoon Ground cumin
One fourth teaspoon Paprika
1 lg Garlic clove; finely chopped
Tabasco OR cayenne pepper;
to taste
3 tablespoon 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 One fourth 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 www.sfgate.com ; Busted
by HANNEMAN

Notes: "I brought a jar of these home from a recent trip to Israel. They
are delicious with a salad of wild arugula or mizuna and white beans. "

Recipe by: Marlena Spieler, San Francisco Chronicle (1998)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 07,
1998