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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:

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:

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


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