SPICY BABY OKRA AND OLIVES
Yields 6 servings
Serve this as a relish with the meal, or offer as cocktail nibbles. These
can be prepared in advance of serving, and also can be jarred for a great
little hostess gift along with a bottle of B.Smith Olive Oil!
6 ounces fresh baby okra or small okra
2 Tablespoons halved, pitted Kalamata olives
2 Tablespoons halved, pitted cracked green olives
2 Tablespoons pimiento-stuffed green olives
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
1½ Tablespoons fresh thyme leaves
1 garlic clove, thinly sliced
¼ teaspoon coarse kosher salt
¼ teaspoon red pepper flakes
1. Combine okra and olives in a 1-quart resealable plastic bag.
2. Whisk the lemon juice, olive oil, thyme, garlic, salt, and red
pepper flakes in a medium bowl to blend. Pour the marinade over the okra and
olives. Tightly seal the bag, and turn it to distribute the marinade evenly.
3. Refrigerate at least 1 day and up to 2 weeks, turning occasionally.
Serve cold or at room temperature.
Serve this as a relish with the meal, or offer as cocktail nibbles. These can be prepared in advance of serving, and also can be jarred for a great little hostess gift with a bottle of B.Smith Olive Oil!
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