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

Source: EatingWell Magazine, Holiday Issue 1996


Recipe Summary test

45 mins


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

1/4 cup
63 calories; protein 0.2g; carbohydrates 3.2g; dietary fiber 0.6g; sugars 0.6g; fat 5.6g; saturated fat 0.3g; vitamin a iu 75.1IU; vitamin c 2.9mg; folate 2.4mcg; calcium 6.4mg; iron 0.2mg; magnesium 2.2mg; potassium 19.1mg; sodium 347.2mg.

1 fat