Ingredients
1/2 cup Kalamata olives, pitted
1/4 cup chopped fresh parsley
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
2 teaspoons tomato paste
Preparation
Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days.
Nutrition
Per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 155 mg sodium; 22 mg potassium.
Exchanges: 1 fat
from: http://www.eatingwell.com/recipes/olive_ketchup.html
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1 comment:
you can add cayenne pepper and a dash of sea salt for a spicier flavor. :-)
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