Serve this thick olive paste from Provence with toasted baguette slices. It's also great stirred into pasta, used as a sandwich spread, or as a pizza topping.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 80%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.7g
  • Carbohydrate: 2.2g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 0.3mg
  • Sodium: 433mg
  • Calcium: 13mg


  • 2 garlic cloves, peeled
  • 2 cups pitted kalamata olives
  • 1/4 cup capers
  • 2 canned anchovy fillets
  • 1/4 cup finely chopped fresh parsley


  1. With food processor running, drop garlic through food chute, and process until minced. Add olives, capers, and anchovies; process until finely chopped. Add parsley; pulse to combine.
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