Green Olive And Anchovy Puree
A vibrant, savory green olive and anchovy puree with fresh parsley and lemon zest, perfect as a dip or filling for vegetables, ideal for seafood and appetizer lovers.
Ingredients
- 1 cup flat-leaf parsley leaves ⓘ
- 2 cups Spanish olives with pimentos, drained and rinsed ⓘ
- 1 (2 oz) can anchovy fillets
- 1/4 cup plain dry bread crumbs ⓘ
- 2 tablespoons tomato paste
- 1 tablespoon capers, drained and rinsed ⓘ
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground pepper
- 8 ounces cream cheese at room temperature ⓘ
Instructions
- In a food processor, chop the parsley leaves.
- Add the olives, anchovy fillets with their oil, bread crumbs, tomato paste, capers, lemon zest, and ground pepper.
- Process until the mixture is minced and well combined.
- Add the cream cheese and process until the mixture is smooth and creamy.
- Transfer the puree to a serving bowl.
- Serve with crisp vegetable dippers or use as a filling for cherry tomatoes or endive spears.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. If you prefer a milder flavor, reduce the amount of anchovies or substitute with canned tuna. For a gluten-free option, use gluten-free bread crumbs. Fresh herbs like basil or cilantro can add a different twist to the puree, perfect for Mediterranean recipes.
Serving Suggestions
This green olive and anchovy puree is delightful served with crisp vegetable dippers, such as carrots and cucumbers. It can also be used as a filling for cherry tomatoes or endive spears for an elegant appetizer. Try pairing it with Shrimp With Tomatoes for a satisfying meal or as part of a Mediterranean-inspired spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the puree warm, allow it to sit at room temperature for 15-20 minutes before serving, or give it a quick stir and serve it cold. Avoid reheating in the microwave to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Green Olive And Anchovy Puree contains roughly 518 calories, with 20g protein, 103g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (81% of the Daily Value), iron (69% of the Daily Value), and potassium (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this puree ahead of time?
Yes, you can prepare the puree up to two days in advance. Just store it in an airtight container in the fridge. Give it a good stir before serving, as it may thicken slightly in the refrigerator.
What can I substitute for anchovies?
If you're not a fan of anchovies, you can use canned tuna in oil or a small amount of fish sauce for a similar umami flavor. Adjust the quantity according to your taste preferences, as these alternatives can vary in intensity.
How can I make this dish vegetarian?
To create a vegetarian version, simply omit the anchovies and add more capers or a touch of miso for depth of flavor. You might also consider adding a bit of nutritional yeast to enhance the umami profile without using seafood.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).