Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Can pitted black olives; 1 tb Dijon mustard
-drained Lemon juice
4 oz Can oil-cured Greek olives; Freshly ground pepper
-pitted and drained 3 tb Fresh parsley; minced
1/3 c Capers; drained 1 Baguette; sliced on the
2 Garlic cloves; mince -diagonal, rubbed lightly
1/4 ts Dried thyme -with garlic and toasted

In a blender or food processor, puree olives.

Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.

Add lemon juice and pepper to taste to pureed mixture.

Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.

Per serving: 161 cal; 4 g prot; 7 g fat; 19 carb; 0 chol; 832 mg
sod; 2 g fiber; vegan

Source: Vegetarian Times, Jan 94/MM by DEEANNE

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