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Olive Ketchup
Olive Ketchup
0 Reviews
From: EatingWell Magazine, Summer 2002
This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.
- By: Ken Haedrich EatingWell Recipe Contributor
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup Kalamata olives, pitted
- ¼ 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
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Active
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Ready In
- 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.
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
- Serving size: 1 tablespoon
- Per serving: 46 calories; 4 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 0 g sugars; 222 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 0 mg iron; 155 mg sodium; 22 mg potassium
- Carbohydrate Servings: 0
- Exchanges: 1 fat
