Olives, anchovies and albacore tapenade (pureed capers and olives) sauce

15 min
Additional culinary preparation: Sauces, Garnishes
Allergens
Fish
Fish
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Black olive with pit 0.038 kg
Bonito in oil, chunks 0.038 kg
Anchovies in oil 0.01 kg
Water 0.05 l
Extra virgin olive oil 0.05 l
Elaboration
  • Desalinate the anchovies for 10 minutes in water.
  • Grind all the ingredients with the water until you get a fine purée.
  • Achieve a smooth mixture adding oil.
  • If you want to use it as a sauce, add more water.
Nutritional information (1 portion)
Energy
132.28
kcal
Carbohydrates
0.08
g
Proteins
2.41
g
Lipids
13.51
g
Fiber 0.33 g
Saturates 1.97 g
Monounsaturated fatty acids 8.67 g
Polyunsaturated fatty acids 2.26 g
Cholesterol 6.29 mg
Calcium 13.19 mg
Iron 0.29 mg
Zinc 0.13 mg
Vitamin A 4.5 ug
Vitamin C 0.0 g
Folic acid 1.13 ug
Salt (Sodium) 240.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.