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Ingredients
½ cup pitted nicoise olives
½ cup pitted calamata olives
3 anchovy fillets, finely minced
2 teaspoons drained capers
½ clove garlic, peeled and minced
Freshly ground black pepper to taste
1 tablespoon fresh lemon juice
Nutritional analysis per serving
5 grams carbs; 5 milligrams cholesterol; 95 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 1 gram fiber; 782 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.
Private Notes
Comments
Replaced pitted nicoise with 1/2 cup green olives bc only had kalamata. Very good & salty!
I coarsely chopped the garlic and then pulsed all the ingredients in my food processor. Be VERY generous to help balance the saltiness of the other ingredients.
I made it with left over olives from a party. My addition was one pickled red pepper and a few pickled garlic cloves in addition to capers. Minced everything by hand and then used a whisk to stir in olive oil for emulsification.