180 g of black olives, pitted and drained
60 g of anchovy fillets
2 tablespoons of capers
lime juice
olive oil
salt and pepper to taste
1/4 teaspoon of mustard
1 handful of spinach
1 small beetroot grated
1 small onion finely sliced
1/3 cup of sour cream for garnish
180 g of black olives, pitted and drained
60 g of anchovy fillets
2 tablespoons of capers
lime juice
olive oil
salt and pepper to taste
1/4 teaspoon of mustard
1 handful of spinach
1 small beetroot grated
1 small onion finely sliced
1/3 cup of sour cream for garnish
Pulse the olives and anchovy fillets well, then mix with capers, 2 1/2 tablespoons of lime juice, 2 tablespoons of olive oil, and 1/8 teaspoon of black pepper
Mix thoroughly
In a large bowl, combine salt, mustard, 1/4 cup of olive oil, 1 tablespoon of lime juice, and 1/8 teaspoon of black pepper
Mix well
Chop the spinach leaves into large pieces and add to the ingredients in the bowl along with the beetroot and onion
Mix thoroughly
Transfer the spinach mixture to a serving dish and top with the anchovy mixture
Garnish with sour cream and serve as an appetizer, accompanied by bread, if desired
Serves 6.
