Guest guest Posted February 13, 2001 Report Share Posted February 13, 2001 * Exported from MasterCook * Olive Paste Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizers & First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Olives -- such as Nicoise, Kalamata, or green, pitted 1/4 Cup Capers -- rinsed 2 Garlic Cloves -- small 2 Teaspoons Thyme Leaves -- chopped - or - 1/2 Teaspoon Dried Thyme 1 Tablespoon Extra Virgin Olive Oil -- up to 2 tablespoons Pepper -- freshly milled Fresh Lemon Juice In a food processor, make a smooth paste of the olives, capers, garlic, and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 28g Fat (83.7% calories from fat); 1g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1492mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Spread on croutons, pungent olive paste sets off all kinds of foods - fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard-cooked eggs. NOTES : Olive paste keeps more or less indefinitely in the refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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