Kalamata Olive Puree
|Kalamata olives||1⁄2 Cup (8 tbs), pitted|
|Garlic clove||2 Small, peeled|
|Extra virgin olive oil||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Fresh oregano leaves/1 teaspoon dried oregano mixed with 1 tablespoon chopped flat-leaf parsley||1 Tablespoon|
1) In a food processor, combine all the ingredients.
2) Process until just pureed. A bit of texture should be retained.
3) Transfer to a decorative bowl and serve at room temperature.
This puree can be kept covered in the refrigerator for up to 1 week.
Serving size: Complete recipe
Calories 399 Calories from Fat 384
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 768.5 mg32%
Total Carbohydrates 9 g3.1%
Dietary Fiber 0.42 g1.7%
Sugars 0.4 g
Protein 0.71 g1.4%
Vitamin A 4.8% Vitamin C 17.3%
Calcium 1.8% Iron 1.3%
*Based on a 2000 Calorie diet