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Sun-Dried Tomato and Olive Tapenade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.4884
Energy (kCal)483.5172
Carbohydrates (g)1.2693
Total fats (g)54.1527
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a medium bowl. Use an immersion blender to purée to desired consistency. (Alternatively, combine all ingredients in a food processor or blender.). | 2. Recipe can be made up to 2 days ahead of time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 1 cup - - - -
    sun tomato 3/4 cup sun-dried - - - -
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    anchovy fillet 1 - - - -
    garlic clove 1 - - - -
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



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