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Olive Ketchup

:  Summer 2002, The Essential EatingWell Cookbook (2004)

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


Olive Ketchup Recipe

Makes: 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

Try this recipe with:

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Preparation

  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.

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


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Quick (total 30 min. or less)
Vegan
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
Mediterranean
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
Summer 2002
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