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
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per tablespoon
- Calories: 46
- Carbohydrates: 2g
- Fat: 4g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 1g
- Monounsaturated Fat: 3g
- Cholesterol: 0mg
- Potassium: 22mg
- Sodium: 155mg
- Exchanges: 1 fat
- Carbohydrate Servings: 0