This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers. Source: EatingWell Magazine, Summer 2002

Ken Haedrich


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

46 calories; 4.2 g total fat; 0.6 g saturated fat; 155 mg sodium. 22 mg potassium; 1.6 g carbohydrates; 0.3 g fiber; 0.4 g protein; 222 IU vitamin a iu; 4 mg vitamin c; 5 mcg folate; 9 mg calcium; 2 mg magnesium;