Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives. Source: EatingWell Magazine, Holiday Issue 1996

Nora Carey
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Cover and refrigerate for up to 3 months.

Nutrition Facts

63 calories; 5.6 g total fat; 0.3 g saturated fat; 347 mg sodium. 19 mg potassium; 3.2 g carbohydrates; 0.6 g fiber; 1 g sugar; 0.2 g protein; 75 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 6 mg calcium; 2 mg magnesium;