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Provencal Tapenade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.5483
Energy (kCal)7169.327
Carbohydrates (g)2.2846
Total fats (g)810.2114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Process all the ingredients in a food processor until they form a smooth consistency. | 2. Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks. Makes 11/2 cups (375ml). | 3. Serve with fresh or toasted bread. | 4. Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2). Wash the jar and lid in hot soapy water and rinse with hot water. Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel. If the tapenade is refrigerated, the olive oil may solidify, making it white. This does not affect the flavour. Bring it to room temperature before serving, and the oil will liquify. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    kalamata olive 400 pitted - - - -
    garlic clove 4 crushed - - - -
    anchovy fillet 2 drained - - - -
    caper 2 tablespoons rinsed squeezed 3.9560000000000004 0.8411 0.4059 0.1479
    thyme 2 teaspoons chopped 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    dijon mustard 2 teaspoons - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    olive oil 60 7160.4 0.0 0.0 810.0
    brandy 1 tablespoon - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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