Provençal Olive Spread

Serve with round, crisp lavash crackers, thin breadsticks, or baguette slices. The spread is also a terrific condiment on vegetarian burgers.

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 21
  • Calories from fat: 26%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 2.7g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 116mg
  • Calcium: 7mg


  • 2 (15.5-ounce) cans Great Northern beans or other white beans, rinsed and drained
  • 1 teaspoon fennel seeds
  • 4 teaspoons capers
  • 4 teaspoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 16 kalamata olives, pitted


  1. Place all ingredients in a food processor; process until smooth. Place bean mixture in a bowl.
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