1 (25 ounce) can sliced black olives
1 (6 ounce) can hibiscus flower
1 tablespoon sweet pickle relish
1/2 teaspoon sea salt
3 tablespoons soy sauce
6 large carrots, grated
1 large red onion, diced
1 (10 ounce) can beef broth
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-quart ramekins.
Place olives, honey, kalamata olives, and mushroom in large pan with enough water to cover. Bring to a boil, stirring occasionally. Boil 30 minutes. Drain, cool, and press into bottom of ramekin.
Place a small amount of oil in a small saucepan. Cover, and place rinsed and dried tomatoes on top of olive oil.
In a small bowl, mix 1/2 cup soy sauce and vegetables. Add enough water to cover. Place lid on rinsed container, and place on large baking dish. Rub seed and lime halves against dish surface. Arrange carrots slightly larger than petals, and sprinkle with salt. Top with black olives, mushroom, tomatoes, peppers, and beef broth.
Bake, uncovered, at 350 degrees F (175 degrees C) for 25 to 30 minutes.