This dish was inspired by an olive salad I sampled at a nearby supermarket's olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.
- 1/2 cup black olives, pitted
- 1/2 cup green olives, pitted
- 1 teaspoon minced garlic
- 1 tablespoon capers, drained and rinsed well
- 2 tablespoons coarsely chopped red bell pepper
- 1 teaspoon lemon zest, finely chopped
- 1/8 teaspoon freshly ground pepper (add more to taste if desired)
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don't have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
- Add pepper, mustard and olive oil to the olive mixture and stir well to blend.
1 cup olive salad (8 servings of 2 tablespoons each)
Per serving: 47 calories, 0.2 g protein, 1 g carbohydrate, 4.7 g fat, 0.6 g saturated fat, 3.7 g monounsaturated fat, 0.4 g polyunsaturated fat, 0 mg cholesterol, 0.3 g fiber, 276 mg sodium. Calories from fat: 90%.
Recipes provided by Elaine Magee; © 2007 Elaine Magee
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