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Herbed Olive Puree

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.5435
Energy (kCal)40.609
Carbohydrates (g)7.6924
Total fats (g)1.14
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree the olives, onion, garlic, mint leaves, oil, fennel seeds, cumin, and coriander in a food processor until smooth. | 2. Place the puree in a serving bowl, cover with plastic wrap, and set aside at room temperature for at least 6 hours. | 3. Before serving, stir well, top with the minced herbs, and place on a plate with the warm pita bread sections. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil black olive 1/2 cup oil-cured pitted - - - -
    green olive 1/2 cup - - - -
    onion 1/4 cup chopped sweet 16.0 3.736 0.44 0.04
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    mint leaf 10 - - - -
    extra virgin olive oil 1/4 cup - - - -
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    herb 1/4 cup minced assorted - - - -
    pita bread 6 warmed cut - - - -

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



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