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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

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| 1. Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside. | 2. Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black olive	2	cans	sliced drained	-	-	-	-
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red bell pepper	1/4	cup	chopped	-	-	-	-

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