This makes a great finish for baked or broiled fish, or serve with Mediterranean Burgers.

Makes about 1/2 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

1/2 cup Kalamata olives, pitted
1/4 cup chopped fresh parsley
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
2 teaspoons tomato paste

Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste.

NUTRITION INFORMATION: Per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 155 mg sodium; 22 mg potassium.

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.

YUM.

Korey