1/2 cup green olives with pimentos 1/2 cup black olives 1/4 cup onion 1/4 cup fresh parsley 2 tablespoons balsamic vinegar 1 tablespoon garlic, minced 1 teaspoon capers, optional 1/4 teaspoon oregano 1/4 teaspoon freshly ground black pepper 1/3 cup olive oil 1 stalk celery
Coarsely chop all ingredients except olive oil in food processor or blender. Stir in olive oil and refrigerate at least one hour before using.
Will keep for 2 weeks in the refrigerator
26 calories, 3 grams fat, 1 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in carbs.