Olives, anchovies and albacore tapenade (pureed capers and olives) sauce
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Soak the anchovy in water for 10 minutes.
- Blend the olives and anchovies with water until you get a smooth paste.
- Emulsify with mayonnaise.
- The sauce should have a thick consistency.
Nutritional information (1 portion)
Energy
107.62
kcal
Carbohydrates
0.54
g
Proteins
2.94
g
Lipids
10.35
g
Fiber
0.1
g
Saturates
1.56
g
Monounsaturated fatty acids
8.24
g
Polyunsaturated fatty acids
1.58
g
Cholesterol
43.46
mg
Calcium
30.88
mg
Iron
0.48
mg
Zinc
0.4
mg
Vitamin A
11.93
ug
Vitamin C
0.0
g
Folic acid
1.96
ug
Salt (Sodium)
1744.8
mg
Sugars
0.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed