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Italian Olive Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.7831
Energy (kCal)972.931
Carbohydrates (g)4.3222
Total fats (g)108.151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Drain olives, capers and artichokes. | 2. Coarsely chop. | 3. Add parsley, celery, garlic and oregano and olive oil. | 4. Stir to mix. | 5. Put in refrigerator for at least 2 days. | 6. Will last for several weeks in the refrigerator. | 7. Great on italian hoagies or muffletas or spooned on top of a green salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive 1 jar stuffed - - - -
    olive 1 can pitted ripe - - - -
    artichoke heart 1 jar marinated - - - -
    caper 1 bottle - - - -
    celery 1/2 bunch chopped - - - -
    italian parsley 1/2 cup chopped - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    olive oil 1/2 cup 954.72 0.0 0.0 108.0

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



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