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Orange and Rosemary Baked Olives

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2293
Energy (kCal)276.231
Carbohydrates (g)8.7901
Total fats (g)27.3446
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 15 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F (190 degrees C). Stir the olives together with the wine, orange juice, olive oil, and garlic in a 9x13 inch baking dish. Nestle the sprigs of rosemary in the olives. | 2. Bake in the preheated oven for 15 minutes, stirring halfway through the baking. Remove and discard the rosemary sprigs, then stir in the parsley, oregano, orange zest, and red pepper flakes. Serve warm, or cool the olives and use them to top a salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive 3 1/2 cups drained mixed - - - -
    white wine 1/4 cup - - - -
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    rosemary 2 sprigs - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    oregano 1 1/2 tablespoons chopped 11.925 3.1014 0.405 0.1926
    orange zest 4 teaspoons grated - - - -
    red pepper flake 1/4 teaspoon crushed - - - -

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



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