Olive Ketchup

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From: EatingWell Magazine Summer 2002

This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

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  • Ready In

  1. 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 information

  • 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; g added 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

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