Directions:
- Crush the olives lightly with the flat side of a large knife on a cutting board, discard the pits, and in a food processor purée the olives well. Add the anchovies, the tuna, the capers, and the oil and purée the mixture well. Serve the tapenade as a spread for toasted French bread slices or thin slices of chilled daikon radish as an hors d'oeuvre.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4670.35 Kcal (19554 kJ) | ||
| Calories from fat | 1599.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 177.71g | 273% | |
|---|---|---|---|
| Cholesterol | 574.41mg | 191% | |
| Sodium | 13916.65mg | 580% | |
| Potassium | 86.32mg | 2% | |
| Total Carbs | 391.68g | 131% | |
| Sugars | 201.11g | 804% | |
| Dietary Fiber | 48.09g | 192% | |
| Protein | 354.17g | 708% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 1011.77 Kcal (4236 kJ) | ||
| Calories from fat | 346.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.5g | 273% | |
|---|---|---|---|
| Cholesterol | 124.44mg | 191% | |
| Sodium | 3014.87mg | 580% | |
| Potassium | 18.7mg | 2% | |
| Total Carbs | 84.85g | 131% | |
| Sugars | 43.57g | 804% | |
| Dietary Fiber | 10.42g | 192% | |
| Protein | 76.73g | 708% | |
| Vitamin C | 0.2mg | 2% | |
| Iron | 0.2mg | 5% | |
| Calcium | 3.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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