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Volume 3, Number 33 - January 11, 2002
Olive Jam

 


Ingredients: 

2 cups  pitted black olives, drained           
2 cloves  garlic, chopped           
1 teaspoon drained  capers          
2 teaspoons  extra virgin olive oil          
1 teaspoon  fresh lemon juice         
1 teaspoon  dijon mustard            
1/2 teaspoon  thyme           
3 anchovy fillets  (optional)  

Instructions: 

Whirl all ingredients in a food processor until a paste forms.

Use with french bread, raw veggies crackers or pasta.

Nutrition Facts:
Amount Per Serving: Calories 67
Fat 6.3 g, Cholesterol 0 mg,
Sodium 415 mg, 

Courtesy of: 
www.recipezaar.com