1/2 cup black olives, pitted and drained 1/2 cup green olives, salad-type 1 stalk celery 2 tablespoons capers 1 red bell pepper 2 cloves garlic 1/4 cup extra virgin olive oil 1/8 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon red pepper flakes
Chop the olives through garlic in the food processor. Add olive oil until mixture just begins to loosen up. Transfer to a bowl and stir in herbs and pepper. Store in the fridge
This spread is wonderful on a New Orleans style muffaletta sandwich but is also great on crostini, crackers and flour tortillas or pita bread points.
29 calories, 3 grams fat, 1 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in carbs.