Olive Tapenade

Yield: 18 (1/2 ounce) servings)

Ingredients

• 1 cup pitted black olives, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/8 teaspoon red pepper flakes
• 1/8 teaspoon hot sauce
• 1 clove garlic, minced
• 1 tablespoon fresh basil
• 1 tablespoon dried onion
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped pimentos

Instructions

1. Combine the first nine ingredients in a food processor and blend until smooth.
2. Stir in the pimentos, and serve with pita bread wedges.

Nutrition

Per serving provides approximately: 38 calories, 0g protein, 1g carbohydrates, 0g fiber, 4g fat (1g saturated), 0mg cholesterol, 2mcg folate, 0mg iron, 65mg sodium

Attribution

Recipe and photo used with permission from: Wheat Foods Council