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Ingredients
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1 cup pitted black olives
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1 cup pitted green olives
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1 cup pitted kalamata olives
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2 cloves garlic, peeled
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3 tablespoons balsamic vinegar
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3 tablespoons olive oil
Directions
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Combine black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop.
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Add balsamic vinegar and olive oil. Process until smooth.
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Refrigerate for at least 1 hour or overnight, if possible, before serving.
Nutrition Facts (per serving)
46 | Calories |
5g | Fat |
1g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 46 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 3% |
Sodium 284mg | 12% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 0g | 0% |
Vitamin C 0mg | 0% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 6mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.