Kalamata Olive Spread

This is delicious as a dip, or use it on top of grilled chicken or steak. You can also replace half the Kalamata olives for half green olives to achieve a different flavor profile and color.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 cloves garlic, peeled
  • ½ cup fresh Italian parsley leaves
  • 2 Tbsp. extra-virgin olive oil
  • ½ cup lemon juice
  • 1 cup pitted Kalamata olives
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • To a food processor, add the garlic, parsley, olive oil, and lemon juice. Pulse to mince. Add the olives and blend until you get a creamy-coarse texture.
  • Add salt and pepper to taste. Serve immediately or refrigerate for up to 1 week.

Recipe Information

Serves: 4

Ingredients

  • 2 cloves garlic, peeled
  • ½ cup fresh Italian parsley leaves
  • 2 Tbsp. extra-virgin olive oil
  • ½ cup lemon juice
  • 1 cup pitted Kalamata olives
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Directions

  • To a food processor, add the garlic, parsley, olive oil, and lemon juice. Pulse to mince. Add the olives and blend until you get a creamy-coarse texture.
  • Add salt and pepper to taste. Serve immediately or refrigerate for up to 1 week.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat11g
Saturated Fat1g
Cholesterol0mg
Sodium540mg
Total Carbohydrate5g
Dietary Fiber0g
Sugars1g
Protein0g