Guest guest Posted November 1, 2000 Report Share Posted November 1, 2000 From Veggie Life, Autumn, 2000 * Exported from MasterCook * Mixed Olive Sauce Recipe By :Veggie Life, Autumn 2000 Serving Size : 1 Preparation Time :0:00 Categories : Sauces Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup flat-leaf parsley, and/or other fresh herbs of choice 1 1/2 cups mixed olives of choice 1 tablespoon extra-virgin olive oil 1 tablespoon capers black pepper to taste Put parsley and/or other fresh herbs into the bowl of a food processor and pulse until coarsely chopped. Add olives, olive oil, and capers. Pulse until chopped to desired consistency. Season to taste with black pepper. Will keep for at least 1 month, refrigerated. Vegan Per Tablespoon: 24 cal(96% from fat), less than 1 g protein, 3 g fat, 59 g CARB, 352 mg SOD, 0 mg CHOL, 0.2 g fiber - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 14g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 2 1/2 Fat; 0 Other Carbohydrates. NOTES : " This sauce is great on its own as a dip, or mixed with cream cheese or hummus, or used in other recipes. A mixture of black and green olives is recommended. One of my favorite combinations is a mixture of kalamata and sun-dried tomato-stuffed green olives. You're bound to come up with you own combinations and uses for this super-easy, long-keeping, flavor-packed melange. " Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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