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Recipe by
Stuffed olives are a classic Italian appetizer, ideal to accompany aperitifs or as part of an assorted starter. Large green olives are filled with anchovy fillets in oil and then dressed with melted butter, which gives them a rich and creamy flavor. Discover how to prepare this delicious appetizer in just a few minutes.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Pit the olives with the special tool
Step 2 of 3: In a separate bowl, use a mixer to blend the softened butter together with the anchovy fillets until you obtain a creamy mixture
Step 3 of 3: Immediately after, pour the cream into a piping syringe and fill the olives
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Allergens detected: Fish and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving120 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,439 kJ344 kcal | 1,199 kJ287 kcal |
| Fat | 34.36 g | 28.63 g |
| of which saturated fatty acids | 14.21 g | 11.84 g |
| Carbohydrates | 1.07 g | 0.89 g |
| of which sugars | 1.07 g | 0.89 g |
| Fibre | 3.3 g | 2.75 g |
| Protein | 5.98 g | 4.98 g |
| Salt | 0.13 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
