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Brazilian Spicy Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.27
Energy (kCal)249.33
Carbohydrates (g)2.7346
Total fats (g)27.1284
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Carefully pierce each olive several times with the tip of a small knife. Combine the black and green olives with the oregano, chiles, and olive oil, and mix well. Cover and refrigerate for at least two hours for the flavors to blend. Serve chilled. They will keep in the refrigerator for about two weeks. | 2. Nutritional Information Per Serving: | 3. calories 35; total fat 3.5g (saturated fat 0g); cholesterol 0g; sodium 230mg; carbohydrate 1g (fiber 1g); protein 0g. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black olive 1 can - - - -
    green olive 1 can - - - -
    oregano 1 tablespoon dried 7.95 2.0676 0.27 0.1284
    chilies 2 teaspoons crushed 2.7 0.667 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0

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



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