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Black Olive Mock Caviar by Gretchen Scalpi, RD, CDN, CDE

INGREDIENTS

  • 1 (5¾-ounce) can chopped black olives
  • 1 (4-ounce) can chopped green chili peppers
  • 1 cup diced fresh or canned (no salt added) tomato
  • 2 tablespoons chopped green onions
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive
  • 1 teaspoon red wine vinegar
  • Pinch of sugar
  • ½ teaspoon freshly ground black pepper

  1. In medium-sized mixing bowl, mix together all ingredients.

  2. Cover; chill overnight.

  3. Serve cold or at room temperature.

YIELDS 1¼ CUPS; SERVING SIZE: 1 TABLESPOON

PER SERVING: Calories: 21 | Protein: 0g | Carbohydrates: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg Sodium: 85mg | Fiber: 0g | PCF Ratio: 3-25-73 | Exchange Approx.: 1 Free Condiment or ½ Fat

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