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
Active
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.