RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.1333
Energy (kCal)	90.0105
Carbohydrates (g)	14.7002
Total fats (g)	2.0792
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0940
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0008
Fatty acids, total saturated 4:0 (g)	0.0029
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0212
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0613
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0371
Proline (g)	0.0435
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.8259
Adjusted Protein (g)	0.0000
Cystine (g)	0.0106
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0919
Copper, Cu (mg)	0.0697
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2267
Total lipid (fat) (g)	2.0792
Vitamin K (phylloquinone) (g)	2.7961
Cholesterol (mg)	1.0943
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	3.3880
Folate, total (g)	5.3173
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	81.2692
Energy (kcal)	90.0105
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0065
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0151
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.6372
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	7.2090
Lutein + zeaxanthin (g)	15.1602
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0439
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	25.7667
Fatty acids, total saturated 16:0 (g)	0.2111
Carbohydrate, by difference (g)	14.7002
Vitamin D (IU)	0.0893
Fructose (g)	4.7048
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0927
Tyrosine (g)	0.0199
Potassium, K (mg)	174.8092
Fatty acids, total saturated 12:0 (g)	0.0021
Vitamin A, RAE (g)	4.2228
Serine (g)	0.0418
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0323
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0100
Histidine (g)	0.0163
Isoleucine (g)	0.0329
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2892
Water (g)	60.7132
Fatty acids, total saturated 8:0 (g)	0.0006
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	8.0322
Sodium, Na (mg)	43.2582
Iron, Fe (mg)	1.3326
Energy (kJ)	377.1427
Ash (g)	0.6989
Caffeine (mg)	0.0000
Glycine (g)	0.0576
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7250
Fatty acids, total polyunsaturated (g)	0.8221
Vitamin E (alpha-tocopherol) (mg)	0.1147
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0328
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0011
Vitamin D (D2 + D3) (g)	0.0022
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0380
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0418
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0267
Folate, food (g)	5.3173
Fatty acids, total saturated 20:1 (g)	0.0035
Fatty acids, total monounsaturated (g)	0.7501
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.4051
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.3042
Vitamin B-12 (g)	0.0027
Calcium, Ca (mg)	75.4328
Fatty acids, total saturated 10:0 (g)	0.0017
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0401
Glutamic acid (g)	0.1349
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.2598
Vitamin E, added (mg)	0.0000
Retinol (g)	0.2233
Leucine (g)	0.0466
Folate, DFE (g)	5.3173
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.1017
Tryptophan (g)	0.0120
Threonine (g)	0.0281
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.3639
Protein (g)	1.1333
Cryptoxanthin, beta (g)	13.0723
Fatty acids, total saturated 18:1 undifferentiated (g)	0.7374
Betaine (mg)	0.0000
Phosphorus, P (mg)	34.8702
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the olives in a heat proof bowl. | 2. In a small heavy iron skillet (or other heavy skillet), toast the fennel seeds on low heat just until golden and aromatic. | 3. Set them aside to cool. | 4. In a small nonreactive saucepan, bring the vinegar, oil, garlic, rosemary, peppercorns, and orange peel to a simmer. | 5. Crush or coarsely grind the fennel seeds and add them to the marinade. | 6. Simmer for at least 5 minutes and then pour over the olives. | 7. Cool, and cover and refrigerate. | 8. Allow the olives to marinate at least 24 hours and up to one week before serving. | 9. Serve at room temperature. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive brine	1	cup	assorted	-	-	-	-
fennel seed	2	teaspoons		13.8	2.0916	0.632	0.5948
balsamic vinegar	1/4	cup		56.1	10.8566	0.3124	0.0
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	3		peeled chopped	-	-	-	-
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
peppercorn	1/2	teaspoon		12.595999999999998	0.0782	0.0268	1.3713
orange	1	tablespoon	grated rind	5.2875	1.3219	0.1058	0.0135

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

Cooking in progress....

Provencal Olives