Yield: 24 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Mediterranean   Meal Type: Main Course, Entrée   Occasion: Ides of March   Preparation Method: Grill   Product Type: Turkey Cutlets/Steaks

Ingredients

4 Pounds ripe olives, whole, pitted and drained

6 Ounces shallots, peeled and quartered

1 Cup olive oil

1/2 Cup capers, well drained

1 Ounce garlic cloves

1 Ounce red wine vinegar

1-3/4 Teaspoons dried thyme leaves

1-3/4 Teaspoons dried oregano leaves

1-1/2 Teaspoons dried summer savory leaves

1-1/2 Teaspoons rosemary leaves

1-1/2 Teaspoons fennel seeds

24 4 to 6-ounce TURKEY CUTLETS

In a food processor, fitted with the steel blade, combine olives, shallots, olive oil, capers, garlic, vinegar, thyme, oregano, summer savory, rosemary and fennel seed. Process until all ingredients are finely chopped and mixture resembles a coarse paste. Grill turkey breast cutlets, over medium heat, using the direct grill method, about 4-inches from the heat source. Cook until the temperature reaches 170 degrees F. Place #20 scoop of Olive Pesto over each cutlet.

Recipe Source: Provided by the California Olive Industry.

Nutrition Facts Calories 330   Calories from Fat 160 % Daily Value* Total Fat 18g 28% Saturated Fat 2.5g 13% Cholesterol 95mg 32% Sodium 800mg 33% Total Carbohydrate 7g 2% Dietary Fiber 3g 12% Sugars 0g   Protein 35g   Vitamin A 8% Vitamin C 4% Calcium 10% Iron 25% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4