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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 262g Recipe makes 1 cup) |
||
| Calories 509 | ||
| Calories from Fat 469 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.1g | 80% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 38.3g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2051mg | 85% | |
| Potassium 19mg | 0% | |
| Total Carbohydrate 14.7g | 4% | |
| Dietary Fiber 7.5g | 30% | |
| Sugars 0.0g | ||
| Protein 2.0g | 3% | |
Ingredients
- 1 3/4 cups brine-cured black olives, drained and pitted (9 ounces)
- 2 tablespoons olive oil
- pepper
Directions
1
In a food processor, purée all the ingredients until smooth.2
Cover and let stand for at least 1 hour.
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