- 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
- 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.