Pareve Olivada - Olive Dip, 6g Carbs, 1g Dietary Fiber
Recipe By: Adapted from "Restaurant Associates"
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 red pepper
1 cup kalamata olives
1/2 red onion
1 clove garlic
1 stalk celery
2 tablespoons balsamic vinegar
1 tablespoon oregano
1/2 cup extra-virgin olive oil
Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
Combine all ingredients in food processor. Pulse until mixture is spreadable.
Serve with bread, crackers or toasted pita chips.
Yield: 6 servings.
Cuisine: "Jewish"
Source: "The New York Times Jewish Cookbook, ed. by Linda Amster"
S(Formatted by Chupa Babi): "June 2009"
Copyright: "2003"
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Per Serving (excluding unknown items): 279 Calories; 29g Fat (90.6% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 635mg Sodium
Exchanges: 0 Grain(Starch)
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