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Spanish Olive Tapenade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1281
Energy (kCal)2.2376
Carbohydrates (g)0.5644
Total fats (g)0.0473
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, combine the olives, garlic, and capers. | 2. Process until just smooth, scraping down the sides of the bowl if necessary. | 3. With the machine running, slowly drizzle in the oil and lemon juice and process until well combined. | 4. Transfer the mixture to a bowl and fold in the cilantro and pepper. | 5. Let rest at room temperature for 1 hour for flavors to blossom. | 6. Serve on large croutons that have been brushed with oil and toasted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish manzanilla olive 1 1/2 1/2 pitted - - - -
    garlic clove 1 chopped - - - -
    caper 1 teaspoon drained 0.6593 0.1402 0.0677 0.0247
    spanish olive oil 1/4 cup - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    cilantro leaf 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    black pepper ground - - - -

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



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