Directions:
- Drain capers. Peel garlic. Pit olives.
- Put olives, anchovy fillets, garlic cloves and capers in a food processor or mortar. Mix until the mixture is a paste.
- Slowly add the olive oil and black pepper. Continue to mix until the paste is creamy.
- Cover with a film. Refrigerate.
- Tapenade can be stored in a refrigerator for 2 weeks, no more. Tapenade is excellent on bread and toast but also with potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.23 Kcal (1131 kJ) | ||
| Calories from fat | 254.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.24g | 43% | |
|---|---|---|---|
| Cholesterol | 7.08mg | 2% | |
| Sodium | 1250.07mg | 52% | |
| Potassium | 78.65mg | 2% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 54.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 264.77 Kcal (1109 kJ) | ||
| Calories from fat | 249.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.67g | 43% | |
|---|---|---|---|
| Cholesterol | 6.94mg | 2% | |
| Sodium | 1224.79mg | 52% | |
| Potassium | 77.06mg | 2% | |
| Total Carbs | 3.2g | 1% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 2.09g | 9% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 53.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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