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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 177g Recipe makes 1 cup) |
||
| Calories 399 | ||
| Calories from Fat 373 | (93%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.4g | 63% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 30.3g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1427mg | 59% | |
| Potassium 27mg | 0% | |
| Total Carbohydrate 9.9g | 3% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 0.1g | ||
| Protein 1.5g | 3% | |
Ingredients
- 1 cup black olives, pitted (Kalamata or Nicoise)
- 1 medium garlic clove, coarsely chopped
- 1 anchovy fillet (optional)
- 1 tablespoon capers
- 1 pinch thyme (to taste)
- 1 pinch black pepper
- 2 tablespoons olive oil
Directions
1
Place all ingredients in work bowl of a food processor fitted with steel blade; process to a paste. Scrape into a small bowl. (Can be refrigerated in an airtight container for at least 1 month.).
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