This is my take on the olive spread often served with the bread and salad course at Greek Restaurants. We just love this stuff and it disappears sooooo fast at my house. Truly addictive flavors here. I love to spread it on my Almond-Flax Crackers or my Almond-Arrowroot Crackers for a delicious snack. Just made a fresh batch this afternoon as we have someone coming to dinner and this makes a great appetizer! 🙂 Other ways to use this tasty spread: stuffed inside slit chicken breasts before baking along with a dab of Boursin or cream cheese, spread on top of broiled fish filets when serving, atop tomato slices for a unique salad, or with a little more oil and balsamic vinegar, it’s great as a Greek salad dressing! This recipe is Induction friendly.
6 oz. pitted black olives (I use a mixture of canned black olives & kalamata olives)
1 small clove minced garlic
¼ c. olive oil
2 T. chopped parsley
DIRECTIONS: Pulse all ingredients in a food processor until uniformly coarse texture, smooth but not reduced to a paste. You want it very finely chopped. You can pulse in a blender if you do not have a food processor. Serve with your favorite low-carb crackers or Greek bread (for those not on Atkins).
NUTRITIONAL INFO: Makes about 3/4 cup or serves 6, each 2 T. serving contains:
111.5 cals, 11.7g fat, 2.2g carbs, 1g fiber, 1.2g NET CARBS, 0.4g protein, 200 mg sodium