Recipe Details
Ingredients
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1 ¾cupswhole, pitted kalamata olives
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1(2 ounce) cananchovy fillets, rinsed
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3tablespoonslemon juice
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2tablespoonscapers
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1clovegarlic, chopped
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1teaspoonchopped fresh thyme
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1teaspoonchopped fresh rosemary
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4tablespoonsolive oil
Cooking Directions
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Place olives, anchovies, lemon juice, capers, garlic, thyme, and rosemary into a blender. Turn the blender on; drizzle in olive oil until a thick, chunky paste is formed, about 5 seconds.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories210 | |
| % Daily Value * | |
| Total Fat 20g |
26% |
| Saturated Fat 3g |
14% |
| Cholesterol 6mg |
2% |
| Sodium 1002mg |
44% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
2% |
| Total Sugars 0g |
|
| Protein 3g |
6% |
| Vitamin C 4mg |
4% |
| Calcium 35mg |
3% |
| Iron 1mg |
4% |
| Potassium 55mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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