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.


1 1/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 56
Caloriesfromfat 80 %
Fat 5 g
Satfat 0.6 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 0.7 g
Carbohydrate 2.2 g
Fiber 0.3 g
Cholesterol 1 mg
Iron 0.3 mg
Sodium 433 mg
Calcium 13 mg


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


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.

Lorrie Hulston Corvin,

Cooking Light

November 2004
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