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Lemon Olive Spread

appetizers, condiments

1/2 cup fresh italian bread crumbs
--or french bread crumbs
1 cup chopped pitted ripe olives
--about 18 to 20 extra-large olives
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon coarse grain mustard
1 clove garlic; minced

Process bread crumbs in food processor as fine as possible. Add olives, lemon peel, lemon juice, mustard, and garlic; process to a paste like consistency.

Use the mixture as an appetizer spread on French bread slices with a wedge of tomato as shown, as a flavoring with fish or chicken, or tossed with hot cooked pasta. Makes about 12 (1-tablespoon) servings.

Nutrition facts per serving: 15 cal., 1 g total fat (0 g sat. fat), 0 mg cholesterol, 49 mg sodium, 1 g carbohydrate., 0 g dietary fiber, 0 g pro.

Food exchanges: 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 12 servings

Preparation Time: 0:00

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