Spicy Okra & Olives

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Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.

Ingredients

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

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.

Makes 12 servings.

Adapted from Bon Appetit.

Related Tags:

Okra