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Prep 10min
Total10min
Ingredients9
Servings2
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Ingredients
1
cup pimiento-stuffed green olives
1/2
cup pitted kalamata olives
1/4
cup chopped fresh flat-leaf (Italian) parsley
3
tablespoons olive oil
1
teaspoon herbes de Provence
2
teaspoons fresh lemon juice
1/2
teaspoon freshly ground pepper
1
tablespoon capers, drained
Crackers, if desired
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Steps
1
In food processor, place all ingredients except capers and crackers. Cover; process, using quick on-and-off motions, just until olives are coarsely chopped.
2
Spoon spread into serving bowl. Stir in capers. Serve with crackers.
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This spread can be made up to 1 day ahead. For best results, bring it to room temperature before serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
54
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
326mg
0%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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