Herbed olive spread

Ingredients

• 50 g pitted green olives (manzanilla)
• 4 tablespoons pitted black olives
• 2 tablespoons capers
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 teaspoon oregano

Missing an ingredient?

• What to use instead of lemon
• What to use instead of oregano
• What to use instead of parsley

Instructions

1. Drain the olives and capers very well.
2. Put them in the blender with the rest of the ingredients and blend for a few seconds, just until there are no pieces of olive left.
3. Serve cold with crostini and breadsticks.

Nutrition facts

Approximate, per serving (about 32 g). Calculated with data from USDA FoodData Central.