Olives, anchovies and albacore tapenade (pureed capers and olives) sauce
Ingredients for 5 portions
Calculate portions
Black olive
0.038 kg
Bonito in oil, crumbs
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.
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