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Apr. 11, 2011


Pitted black olives 9 Ounce (600 Gram)
Anchovy fillets in oil 8
Capers 50 Gram (1/4 Cup)
Blanched garlic 1 Tablespoon
Olive oil 1 Tablespoon (The Amount Depends On The Consistency Of The Olive Paste That You Would Like To Achieve)


Cut the anchovies in small pieces. Chop the capers.

Combine the olives, the anchovies and the capers in the bowl of a food processor and reduce to a paste. Add the garlic and slowly incorporate the olive oil.

This recipe is one of the many great dishes you may come across when you visit Provence, France with Gourmet On Tour. For more information about Gourmet on Tour, please visit: GourmetOnTour.Com

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 666Calories from Fat 463

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 4724 mg196.83%

Total Carbohydrates 25 g8.3%

Dietary Fiber %


Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet