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Tomato Tapenade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1452
Energy (kCal)470.6067
Carbohydrates (g)5.0892
Total fats (g)51.0922
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth. | 2. With the machine running, add the oil from the anchovies first. | 3. If you want a looser consistency, add some oil from the jar of tomatoes. | 4. Place in a small bowl and cover. | 5. Refrigerate for at least 1 hour. | 6. To serve, bring the tapenade to room temperature and sprinkle with the parsley. | 7. Serve on toasted French bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato oil 1 jar sun-dried drained packed - - - -
    anchovy 12 drained - - - -
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    caper 1 tablespoon drained 1.9780000000000002 0.4205 0.203 0.07400000000000001
    lemon juice 2 teaspoons 2.2367 0.7015 0.0356 0.0244
    oil 4 tablespoons 448.51199999999994 0.0 0.1434 50.9338
    italian parsley 4 tablespoons minced - - - -

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



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