Make Tasty Tapas-Style Olives with Leftover Sardine or Anchovy Oil

Maybe you’re a big proponent of anchovies already, fond of their salty punch and the savory tones they lend to everything from sauces to salads. Maybe you’ve not yet joined team anchovy and know them only as a long-bemoaned pizza topping. If that’s the case, it’s time for you to give the little guys another shot: Anchovies are our favorite oily little fishes. Pick up a can or jar and get started on these 11 recipes with anchovies

Source: 11 Reasons Anchovies Are Our Favorite Little Fishes

And if you screw it up like I inevitably will… make tapenade.  I used to make a lot of tapenade and putanesca when I was learning how to roast olives.

Also, baby zucchini recipe! I completely want to freak out my girlfriend with tiny food now.

Make Any Tapenade With This Simple Formula

Enter tapenade. If you’re familiar only with the kind that comes in the small jar from the supermarket, you’re missing out. The time saved may seem to compensate for the less-than-ideal flavor, but you can make make a much better version at home in under 30 minutes. Here’s how:

Source: How to Make Tapenade Without a Recipe

There’s 1.4 mcg of vitamin K in 100 grams of olives, and the recipe calls for 2 cups (~360 grams).  That’s ~5 mcg of vitamin K…  Capers on the other hand contain 24.6 mcg of vitamin k per 100 grams.

Keeping in mind that the vitamin K dose is quoted on consuming all of the tapenade.  I’m not judging… 😉

On a more serious note, I would not recommend eating tapenade before an INR test.  If there’s a long enough interval between tests (1 month), then I’d suggest tapenade soon after getting tested so you have time for your INR level to recover in an effort to not have to adjust your medication dose.