Anchovy Tapenade

By Bryan Miller

Total Time
5 minutes
Rating
5(36)
Comments
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Featured in: Classic Restaurant Meals Worth a Try at Home

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Ingredients

  • ½cup pitted nicoise olives
  • ½cup pitted calamata olives
  • 3anchovy fillets, finely minced
  • 2teaspoons drained capers
  • ½clove garlic, peeled and minced
  • Freshly ground black pepper to taste
  • 1tablespoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

95 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 2 grams protein; 782 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

Ratings

5 out of 5
36 user ratings
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Comments

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Jo

Replaced pitted nicoise with 1/2 cup green olives bc only had kalamata. Very good & salty!

Jane

I coarsely chopped the garlic and then pulsed all the ingredients in my food processor. Be VERY generous to help balance the saltiness of the other ingredients.

NTP

I made it with left over olives from a party. My addition was one pickled red pepper and a few pickled garlic cloves in addition to capers. Minced everything by hand and then used a whisk to stir in olive oil for emulsification.

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