Home » Olive Ketchup
Olive Ketchup
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:
Total Time:
Nutrition Profile
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |
View Our Nutrition Guidelines »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
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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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 4 days.
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
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Recipe Categories
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Gluten free
- Low calorie
- Preparation/ Technique
- No-cook
- Servings
- 8 or more
- Total Time
- 15 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- Mediterranean
- Type of Dish
- Sauce/Condiment, savory
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Publication
- The Essential EatingWell Cookbook (2004)
- Summer 2002
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