Serve as a relish with the meal, or offer as cocktail nibbles. Make these one or two days before the party.
Recipe information
Yield
Makes 12 servings
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.
