Olive Oil Dip With Vegetables

Olive Oil Dip With Vegetables
Beatriz da Costa
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preparation
15
minutes
cooking
15
minutes
Serves 6-8

Ingredients

1/2
cup
green olives
1/2
cup
extra-virgin olive oil
3
smashed garlic cloves
1/4
teaspoon
red pepper flakes
6
sprigs fresh thyme
1/4
teaspoon
kosher salt
broccoli florets, fennel wedges, carrot sticks, and radishes for dipping

Directions

  1. In a medium saucepan, combine the olives, oil, garlic, red pepper flakes, thyme, and salt.
  2. Cook over medium heat, gently stirring, until just warm, about 2 minutes. Transfer to a bowl and serve with broccoli florets, fennel wedges, carrot sticks, and radishes.
Sara Quessenberry
November 2007

Nutritional Information

  • Per Serving
  • Calories 186
  • Fat 17 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 491 mg
  • Protein 2 g
  • Carbohydrate 9 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 1 mg
  • Calcium 41 mg
What does this mean? See Nutrition 101.

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