This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The whole Mediterranean... the wine, the ideas... seems to ride in the sour pungent taste of those black olives... A taste older than meat, older than wine. A taste as old as cold water."
-Lawrence Durrell, Author
Forget butter on your bread at dinner. If you are going to spread some fat spread this stuff. This is so high in the good fats and virtually no saturated fat. And there is soooo much more flavor!
These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.
Servings = 16 | Serving size =1 Tbsp.
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This keeps well for about 2 weeks in the fridge if sealed tightly.
|6 ounces||(about 60) pitted kalamata olives|
|1 Tbsp||fresh lemon juice|
|2 Tbsp||olive oil|
|1/4 tsp||fresh ground black pepper|
Place olives, capers, lemon juice, olive oil and pepper in a blender or small food chopper and process until smooth.
Serving size = 1 cup
Servings = 16
Amount Per Serving
|Calories 24||Calories from Fat 21|
|% Daily Value|
|Total Fat 2g||4%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 0g||1%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 1%||Iron 2%|
|Vitamin K 2 mcg||Potassium 3 mg|
|Magnesium 1 mg|