🍽️ Creamy Capers and Olive Paste

Name: Creamy Capers and Olive Paste
Total time: 30 min
Yield: 4 servings
Ingredients: 50 g capers; 50 g green olives (pitted); 2 anchovy fillets; 1 bunch parsley (approx. 30 g); 2 tbsp pine nuts (or walnuts); 1 garlic clove; 2 tbsp grated Pecorino; 125 ml olive oil; salt; pepper (from the mill)

1353 kcal · 30 min · 4 servings

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Ingredients

50 g capers
50 g green olives (pitted)
2 anchovy fillets
1 bunch parsley (approx. 30 g)
2 tbsp pine nuts (or walnuts)
1 garlic clove
2 tbsp grated Pecorino
125 ml olive oil
salt
pepper (from the mill)

Instructions

1. Drain the capers in a sieve to let the brine drain off.
2. Finely chop the capers, olives, and anchovies together.
3. Wash the parsley and pick the leaves off the stems.
4. Place the parsley, pine nuts, peeled garlic, Pecorino cheese, and olive oil into a blender.
5. Blend the ingredients into a smooth paste until it is creamy.
6. Add the chopped mixture of capers, olives, and anchovies to the paste.
7. Stir everything well to ensure the ingredients are evenly distributed.
8. Season the tapenade with salt and black pepper to taste.
9. Transfer the finished paste into a jar with a lid.
10. Store the tapenade in the refrigerator.

Nutrition per serving

kcal: 1353
Protein: 17 g · Fett/Fat: 141 g · Carbs: 8 g