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
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 8|
|Calories from Fat: 40 (18%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 981.1mg||34 %|
|Potassium 108mg||3 %|
|Total Carbohydrate 39.1g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 36.2g|
|Protein 8.2g||12 %|
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Calories per serving: 224
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