To Olives! Two Olives! Olives TOO!

Two recipes submitted by Pru Borland, she writes:" OK here's my contribution. 2 olive recipes! They are both from Eating Well magazine. The first one, from the current issue, is really really easy. The second one is a little fancier, and slightly more unusual. Either one would make a nice hostess gift if you are going to be a GUEST on Thanksgiving."

Marinated Olives

In a small bowl, combine 2 cups oil-cured olives, 1 T crushed fennel seeds, 4 strips orange zest, 1/2 cup fresh orange juice, and 2 tsp extra-virgin olive oil. Marinate for at least one hour before serving. (The olives will keep, covered, in the refrigerator for up to 1 week.) Makes 2 cups. 60 calories, 6.8 g fat per 1/8 cup.

Festive Olives

One of my favorite little shops in Paris is in the Marais, on the rue François-Miron. The name is Izraël-Le Monde des Epices, and they sell an eclectic mix of spices, dried fruits, baskets and a wonderful blend of olives, hot chilies and fresh mint. I have elaborated on the idea by adding cranberries and kumquats.

In a small skillet, heat olive oil over low heat. Add garlic cloves and 3 of the chilies; cook until the garlic is golden, about 1 minute. Remove the pan from the heat, cover and let infuse for 10 minutes. Discard garlic and chilies, reserving oil.

In a large bowl, gently stir together olives (with brine), cranberries, kumquats, mint and the infused oil. Divide the olive mixture among four 1-pt. sterilized jars, making sure that the olives are covered with liquid. Place 1 chili in each jar. Close lids and refrigerate for at least 1 week. (The olives can be stored in the refrigerator for up to 3 months.) Before serving, allow the mixture to come to room temperature.

Makes 4 pts., 13 Calories per serving: 0 G Protein, 1.0 G Fat, 1 G Carbohydrate, 103 MG Sodium, 0 MG Cholestrol