Ingredients:
Makes about 1 cup Prep time: 5 minutes 2/3 cup canola oil 3 tablespoons fresh lemon juice 1/4 cup Lindsay Spanish Olives Stuffed with Pimiento, drained 1 tablespoon grated lemon zest 1 clove garlic, minced

Instructions:
Place all ingredients in food processor or blender and process until olives are finely chopped. Use immediately or refrigerate up to two weeks. Nutrients per tablespoon: 116 calories, 116 calories from fat, 13 grams total fat, 8 grams monounsaturated fat, 0 mg cholesterol, 65 mg sodium, 1 gram total carbohydrates, 0 grams dietary fiber, 0 grams protein. All materials courtesy of CanolaInfo, Lindsay Olives and Propane Education & Research Council. For more recipes, visit www.canolainfo.org and www.lindsayolives.com and for more propane information and safety tips, visit www.usepropane.com