Tapenade À L’Ancienne
Ingredients
Instructions
- First de-salt the anchovies by leaving them in milk for two to three hours. They can stay overnight as well. This is a good first step so that the Tapenade does not come out too salty.
- In a mixer, place all the ingredients and mix until you get an almost smooth paste. It is actually delicious if you still have little pieces of olives and capers.
- If you feel the taste is too blend or you want to add some "pep", just add more lemon juice.
Nutrition & Diet Analysis (per serving)
390
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).