Olive Paste

Olive Paste
Olive Paste
I love this on bread or crackers. Great alternative to butter. Plus, it keeps well in the fridge.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegan vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free dairy free pescatarian
  • freshly ground pepper to taste
  • 3/4 cup ripe black olives (the domestic kind from california)
  • 3/4 cup imported olives, pitted (e.g., green or black mediterranean olives, oil-cured olives)
  • 2 tablespoons capers, rinsed & dried
  • 1-2 cloves garlic, peeled
  • 1 tablesppon olive oil
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 2 teaspoons balsamic vinegar, red wine vinegar, or lemon juice (or to taste)
  • Carbohydrate 0.423418 g
  • Cholesterol 0 mg
  • Fat 0.0265655 g
  • Fiber 0.1867 g
  • Protein 0.0694225 g
  • Saturated Fat 0.0086065 g
  • Serving Size 1 1 Serving (1g)
  • Sodium 0.30195 mg
  • Sugar 0.236718 g
  • Trans Fat 0.004542 g
  • Calories 2 calories

Put all ingredients into a food processor and process into a coarse paste. Adjust seasonings to taste.