Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
182
Calories
3g
Protein
15g
Fat
14g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 can of black olives
- 7 oz jar of kalmata olives (you have to remove the pits)
- 2 tbsp capers
- 2 tbsp tomato paste *or* some soaked sundried tomatoes
- 2 cloves garlic
- juice of 1/2 a lemon
- 1/2 tsp thyme
- 1 tsp basil
- fresh ground black pepper to taste *or* a red chili pepper
- salt to taste
- olive oil
- =
Directions
1
Put everything into a food processor, except the olive oil. While you are blending it, pour in just enough oil to make it the consistency of a nice spread. Don't blend it too much... you should still be able to see chunks of olives in it. Eat this spread on a nice bread. It's so so so so good!
Recipe sourced from
fandom