Olive Ketchup
http://www.eatingwell.com/recipes/olive_ketchup.html
From EatingWell: Summer 2002, The Essential EatingWell Cookbook (2004)This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.
About 1/2 cup | Active Time: 10 minutes | Total Time: 10 minutes
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.
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
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.