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.

Makes: About 1/2 cup

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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:

Mediterranean Burgers

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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