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Ingredients
1 red pepper
1 cup Kalamata olives
½ red onion
1 clove garlic
1 rib celery
2 tablespoons balsamic vinegar
1 tablespoon oregano
½ cup extra-virgin olive oil
Nutritional analysis per serving (6 servings)
5 grams carbs; 202 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 1 gram fiber; 173 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
- Step 2
While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
- Step 3
Combine all ingredients in food processor. Pulse until mixture is spreadable.
- Step 4
Serve with bread or crackers.
Private Notes
Comments
Loved the “bite” the onions and vinegar gave to what is basically a tapenade. Super yum!