Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat up a dry heavy based frying pan over a medium heat and add the coriander seeds. Toss them around briefly until they start to release their fragrance. Remove them and put to one side. | 2. Mix all the other ingredients together, and then add the toasted coriander seeds and mix again. | 3. Store them in a covered jar or container for 24 hours before serving, to allow to flavours to infuse. | 4. Bring them to room temperature if they have been stored in a very cool or cold area - as the olive oil may have congealed. | 5. Serve with toasted pitta bread, cocktail bread or mini toasts, bread, cocktails, aperitifs or assorted Hors D'oeuvres. | 6. These can be made up to 3 days in advance. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
green olive	10	ounces	good unpitted	252.1667	0.0	56.1	1.4167
orange zest	1			1.94	0.5	0.03	0.004
garlic clove	2		peeled slivered	252.1667	0.0	56.1	1.4167
bay leaf	4			-	-	-	-
sun tomato oil	2 -3		sun-dried drained chopped packed	252.1667	0.0	56.1	1.4167
extra virgin olive oil	4	fluid		252.1667	0.0	56.1	1.4167

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