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Slow-Roasted Spanish Olives With Oranges and Almonds

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)179.5556
Energy (kCal)2735.8177
Carbohydrates (g)0.4406
Total fats (g)222.5378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 300 degrees F. | 2. Combine the olives and the remaining ingredients in a mixing bowl. | 3. Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours. | 4. Drain the oil out (keep it to use as a bread dip!). | 5. Serve the olive mixture warm or at room temperature. | 6. They go nicely with assorted cheeses! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish olive 2 lbs 806.9352 0.0 179.5204 4.5333
    orange 1 unpeeled sliced 1.7625 0.4406 0.0352 0.0045
    almond 1 cup 1927.12 0.0 0.0 218.0
    sherry wine vinegar 1/4 cup 806.9352 0.0 179.5204 4.5333
    extra virgin olive oil 1 cup 806.9352 0.0 179.5204 4.5333
    bay leaf 2 - - - -
    thyme sprig 10 806.9352 0.0 179.5204 4.5333
    red chili pepper 1 halved - - - -

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



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