18 people want to try | 26 have favorited
In a blender or food processor, puree olives. Add capers, garlic, thyme and dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve surrounded by garlic toasts. Serves 6 to 8. Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg sod; 2 g fiber; vegan Source: Vegetarian Times, Jan 94/MM by DEEANNE
Guest, you can Add a link to another recipe! What would you serve with this?