Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives.

Nora Carey
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
45 mins
Servings:
32
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 0.2g; carbohydrates 3.2g 1% DV; exchange other carbs; dietary fiber 0.6g 2% DV; sugars 0.6g; fat 5.6g 9% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 75.1IU 2% DV; vitamin c 2.9mg 5% DV; folate 2.4mcg 1% DV; calcium 6.4mg 1% DV; iron 0.2mg 1% DV; magnesium 2.2mg 1% DV; potassium 19.1mg 1% DV; sodium 347.2mg 14% DV; thiaminmg.