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Aceitunas a La Madrileña (Olives a La Madrilene)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.441
Energy (kCal)823.1008
Carbohydrates (g)3.7131
Total fats (g)4.631
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the olives in cold water and allow them to drain. | 2. Place olives in a bowl. | 3. Wash and trim scallions and put in bowl with olives. | 4. Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well. | 5. Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly. | 6. Marinate for an hour before serving. | 7. Enjoy with fresh bread and other tapas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish olive 2 lbs ripe 806.9352 0.0 179.5204 4.5333
    scallion 1/2 16.0 3.67 0.915 0.095
    extra virgin olive oil 806.9352 0.0 179.5204 4.5333
    paprika sweet - - - -
    red wine vinegar - - - -
    salt - - - -
    oregano 1 pinch dried 0.1656 0.0431 0.0056 0.0027
    garlic clove 1 chopped 806.9352 0.0 179.5204 4.5333

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



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