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Ingredients
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1 ¾ cups whole, pitted kalamata olives
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1 (2 ounce) can anchovy fillets, rinsed
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3 tablespoons lemon juice
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2 tablespoons capers
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1 clove garlic, chopped
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1 teaspoon chopped fresh thyme
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1 teaspoon chopped fresh rosemary
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4 tablespoons olive oil
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 (per serving)
210 | Calories |
20g | Fat |
5g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 210 | |
% 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.