John Myers
Contents
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Ingredients
- 300 g Black olives without stone
- 3 tbsp Capers
- 7 Anchovies
- 1 Crushed garlic clove
- 150 ml Olive oil
- 1 tbsp Lemon juice
- 2 tsp Dijon mustard
- 1 tsp Thyme, chopped
- 1 tbsp Parsley, chopped
Instructions
- Puree the olives, capers and anchovies with the blender or the food processor. Then stir in the remaining ingredients. The tapenade will keep covered in the refrigerator for a few days.
Nutrition
Serving: 100gCalories: 658kcalCarbohydrates: 16.1gProtein: 1.9gFat: 66.1g
