1 cup Niçoise, Kalamata or other black olives pitted
1 cup small green olives such as Picoline or Castelvetrano, pitted
¼ cup sun-dried tomatoes in olive oil; drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet (optional)
½ tablespoon each: chopped fresh basil leaves, chopped fresh thyme leaves, and chopped fresh flat-leaf parsley leaves
¼ tablespoon chopped fresh oregano leaves
¼ cup extra-virgin olive oil (optional)
1. In a food processor, combine all ingredients except olive oil.
2. Using the pulse button, process until coarsely chopped and well blended.
3. Slowly add the olive oil.
4. Refrigerate in a covered container for up to 1 week.
Carbohydrate: 2 g
Total Fat: 7-14 g
Sodium: 380 mg