Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives.
Active Time: 20 minutes |
Total Time: 45 minutes
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed and peeled
7 dried hot red chiles,divided
1 pound imported black olives packed in brine, undrained
1 pound imported green olives packed in brine, undrained
1 cup fresh cranberries
1 cup kumquats, stem ends removed, sliced into 1/4 -inch-thick rounds (6 ounces)
1/2 cup fresh mint leaves, slivered
Heat oil in a small skillet over low heat. Add garlic cloves and 3 chiles; cook until the garlic is golden, about 1 minute. Remove the pan from the heat, cover and let stand for 10 minutes. Discard the garlic and chiles, reserving the oil.
Gently stir together olives with brine, cranberries, kumquats, mint and the infused oil in a large bowl. Divide the olive mixture among four 1-pint sterilized jars, making sure that the olives are covered with liquid. Place 1 chile in each jar. Close lids and refrigerate for at least 1 week. Before serving, allow the mixture to come to room temperature.
Per 1/4-cup serving :
6 g Fat;
0 g Sat;
3 g Mono;
0 mg Cholesterol;
5 g Carbohydrates;
1 g Protein;
1 g Fiber;
349 mg Sodium;
109 mg Potassium
Exchanges: 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 3 months.