A spoonful of this spread stirred into hot pasta or tomato-based soup brings Provence or Tuscany right to your table. For nibbling with a glass of wine, set on a tray with crisp flatbread and goat cheese.
- Portion size 425 servings
- Credits : Canadian Living Magazine: December 2005
Soak olives in cold water for 5 minutes; drain and pat dry. Pit olives.
In food processor, chop together olives, oil, vinegar, thyme and hot pepper flakes until pastelike but with chunks. Scrape into terrine or bowl. (Make-ahead: Cover and refrigerate for up to 5 days.) Stir in garlic; smooth top. Garnish with caper berries.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 397 mg
- Protein trace
- Calories 42.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 2.0
- Calcium 1.0