* Exported from MasterCook *
Sicilian Kalamata Olive & Raisin Paste
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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4 cloves garlic -- peeled
1 cup kalamata olives -- pitted
1/2 cup raisins
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano
1 tablespoon fresh mint leaves
2 tablespoon fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon red pepper flakes -- or more to taste
salt
Pulse garlic, olive and raisins in food processor to a rough chop. Add herbs, lemon juice & olive oil and process again to form a coarse paste.
Season with salt & pepper to taste.
Makes 1 1/4 cups (20 one-tablespoon servings)
ChupaNote: my Cousin Fatima perfected this take-off on Sicilian Caponata without the eggplant. It has the same sweet and savoury flavors. She also sometimes adds capers, depending on how salty the olives are. She has also been known to use a combination of lemon and lime juice, or tangerine, clementine, orange or mandarin orange juice.
Cuisine:
"Italian"
Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1 1/4 cups"
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Per Serving (excluding unknown items): 56 Calories; 5g Fat (70.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 20068 0 0 0 0 0 0
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