1½ cups pitted green olives
1 sprig fresh rosemary, leaves only,
finely chopped
1½ teaspoons finely chopped
fresh thyme (½ teaspoon dried)
1½ teaspoons finely chopped
fresh sage (½ teaspoon dried)
2 teaspoons finely chopped fresh
Italian parsley
1 garlic clove, minced (1 teaspoon)
¼ cup extra-virgin olive
oil
2 tablespoons champagne vinegar
Salt and freshly ground black pepper
to taste
Place olives, rosemary, thyme, sage, parsley, garlic, olive oil, champagne vinegar, salt and black pepper in the bowl of a good processor fitted with a steel blade or in a blender and process to a smooth puree. Makes approximately 1 cup.
Per serving:
Calories: 47 per tablespoon (2%
protein, 4% carbohydrate, 94% fat)
Protein: 0-1 gram
Fat: 5 grams
Cholesterol: 0
Carbohydrate: 0-1 gram
Sodium: 331 mg
Exchanges:1 fat.