Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
139
Calories
1g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Cup Pitted Kalamata Olives
- 4 fillets Anchovies
- 12 Cloves Garlic slightly crushed with peel on
- 1 Tbsp Kosher salt
- 1 Tbsp Freshly cracked black pepper
- 2 Sprigs Fresh rosemary
- 2 Tbsp Capers
- Extra virgin olive oil
Directions
1
In a medium size casserole dish combine kalamata olives, anchovies, garlic cloves with peel on, salt, pepper, rosemary sprigs, and capers. Use enough extra virgin olive oil to cover the olive mixture.
2
Preheat oven to 350 F and bake for 45 minutes.
3
Serve with baguette slices.
4
Category:Olive Recipes
5
Category:Spread Recipes
6
Category:Anchovy Recipes
Recipe sourced from
fandom