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Black Olive Tapenade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.3313
Energy (kCal)127.2235
Carbohydrates (g)5.7155
Total fats (g)1.1156
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, pulse olives until coarsely chopped. | 2. Add capers, garlic, thyme and dijon mustard; puree. | 3. Move to a mixing bowl. | 4. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. | 5. Serve with slices of toasted French bread. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black olive 4 ounces pitted drained 100.8667 0.0 22.44 0.5667
    greek olive 4 ounces oil-cured pitted drained 100.8667 0.0 22.44 0.5667
    caper 1/3 cup drained 10.5493 2.2429 1.0825 0.3945
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    thyme 1/4 teaspoon dried 0.20199999999999999 0.0489 0.0111 0.0034
    dijon mustard 1 tablespoon 100.8667 0.0 22.44 0.5667
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    parsley 3 tablespoons minced 4.104 0.7216 0.3386 0.0901

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



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