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Green Olive, Basil and Almond Tapenade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2831
Energy (kCal)1604.1038
Carbohydrates (g)1.9989
Total fats (g)180.7956
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.). | 2. Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down. | 3. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. | 4. The tapenade will keep for up to one week in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 2 cups pitted - - - -
    almond 1/3 cup untoasted 642.3733 0.0 0.0 72.6667
    garlic clove 1 peeled minced - - - -
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    caper 1 tablespoon rinsed squeezed 1.9780000000000002 0.4205 0.203 0.07400000000000001
    basil leaf 1/2 cup - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    sea salt - - - -

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



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