Pit olives. Coarsely chop olives, garlic, capers, anchovies, and lemon zest on parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together. Serve on baguette that has been sliced into rounds and toasted. Makes 1 cup. Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" Per serving: 1255 Calories (kcal); 14g Total Fat; (10% calories from fat); 41g Protein; 237g Carbohydrate; 0mg Cholesterol; 2907mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 84 (6%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 3328.2mg||115 %|
|Potassium 661.4mg||17 %|
|Total Carbohydrate 289.5g||85 %|
|Dietary Fiber 12.6g||51 %|
|Sugars, other 276.9g|
|Protein 60.2g||86 %|
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Calories per serving: 1481
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