Green Olivida Crostini

1. Puree all ingrediens in a food processor; season to taste with salt and pepper.

2. Transfer to a jar and pour 1/4" olive oil over top to preserve; refrigerate for up to 2 weeks or freeze for later use.

3. Crostini:

4. Brush slices of bread with olive oil, cook at 400 degrees until golden brown; about 13 minute (toast can be made 1 day ahead, wrapped tightly).

5. To serve; spread Olivia on top of cooled toast, serve as an appetiser.

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Nutrient	Quantity
Total fats	54.04 g
Protein	0.068 g
Carbohydrates	1.1211 g
Energy	481.0275 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4124 g
Water	14.765 g
Aspartic acid	0.0022 g
Calcium, Ca	1.5644 mg
Lutein + zeaxanthin	7.8266 g
Fiber, total dietary	0.0575 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	4.3244 g
Niacin	0.0236 mg
Vitamin A, RAE	0.375 g
Arginine	0.0008 g
Riboflavin	0.003 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.0021 g
Sodium, Na	1.3028 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54.04 g
Manganese, Mn	0.0033 mg
Fructose	0.1678 g
Proline	0.0007 g
Fatty acids, total saturated 16:0	6.0987 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.0656 g
Choline, total	1.0249 mg
Sugars, total	0.4257 g
Serine	0.0006 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	1.0553 g
Vitamin B-6	0.011 mg
Selenium, Se	0.0191 g
Ash	0.0388 g
Fatty acids, total saturated 18:1 undifferentiated	38.4861 g
Pantothenic acid	0.0216 mg
Phenylalanine	0.0005 g
Copper, Cu	0.0034 mg
Betaine	0.054 mg
Thiamin	0.0043 mg
Methionine	0.0002 g
Iron, Fe	0.3226 mg
Carbohydrate, by difference	1.1211 g
Phosphorus, P	1.5559 mg
Folate, total	3.2297 g
Tocopherol, gamma	0.4482 mg
Alanine	0.0006 g
Valine	0.0007 g
Fatty acids, total saturated 18:2 undifferentiated	5.2751 g
Glycine	0.0006 g
Carotene, alpha	0.2812 g
Glucose (dextrose)	0.151 g
Fatty acids, total saturated 14:0	0.0003 g
Zinc, Zn	0.0096 mg
Isoleucine	0.0005 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	5.6875 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0008 g
Vitamin A, IU	8.3525 IU
Folate, DFE	3.2297 g
Tryptophan	0.0002 g
Vitamin C, total ascorbic acid	7.0245 mg
Phytosterols	119.34 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0003 g
Vitamin K (phylloquinone)	32.6174 g
Fatty acids, total saturated	7.4627 g
Histidine	0.0003 g
Fatty acids, total monounsaturated	39.4 g
Threonine	0.0006 g
Folate, food	3.2297 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.9225 g
Vitamin E (alpha-tocopherol)	7.7773 mg
Magnesium, Mg	1.0947 mg
Lysine	0.0007 g
Potassium, K	18.7631 mg
Cystine	0.0003 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	0.25 cup	477.36	0	54
Garlic Clove	2	0	0	0
red pepper	0.25 teaspoon	0.3125	0.0688	0.0034
italian bread	1 loaf	0	0	0
green olive	1.5 cups	0	0	0