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Anchovy, Olive and Caper Sauce

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Ingredients
  Black olives 6 Ounce (180 grams)
  Anchovy fillets 2 , drained
  Capers 15 Milliliter, drained (1 tablespoons)
  Garlic 2 Clove (10 gm), peeled and crushed
  Olive oil 1⁄4 Pint
Directions

MAKING
1) In a food processor, puree the olives, anchovy, capers and garlic
2) Add in the olive oil through the feed in a steady stream
3) Add in the salt and cayenne pepper to taste
4) Blend till it emulsifies

SERVING
5) The tapenade can be stored in the refrigerator for up to 2 weeks

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Mixing
Dish: 
Sauce
Interest: 
Holiday, Everyday
Ingredient: 
Anchovy
Preparation Time: 
10 Minutes

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4.175
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1369 Calories from Fat 1289

% Daily Value*

Total Fat 148 g228.2%

Saturated Fat 16.6 g82.9%

Trans Fat 0 g

Cholesterol 6.3 mg2.1%

Sodium 1856.4 mg77.4%

Total Carbohydrates 15 g5.1%

Dietary Fiber 0.21 g0.84%

Sugars 0.1 g

Protein 3 g5.5%

Vitamin A 0.02% Vitamin C 6.1%

Calcium 9.3% Iron 4.7%

*Based on a 2000 Calorie diet

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Anchovy, Olive And Caper Sauce Recipe