Anchovy, Olive and Caper Sauce

the.instructor's picture

Jan. 10, 2012

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

Nutrition Facts

Serving size Complete recipe

Calories 1369Calories from Fat 1289

 % Daily Value*

Total Fat 148 g227.7%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 1856 mg77.33%

Total Carbohydrates 15 g5%

Dietary Fiber %

Sugars

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet