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Suggest a better descriptionPlace olives and capers in a food processor. Pass the garlic clove through a garlic press onto the olives and capers. Add the pepper. With the motor running, slowly pour the oil through the feed tube and process until smooth. Transfer to a bowl, stir in the lemon zest and adjust seasoning. To serve: Slice potatoes into 1/8- inch slices and spread each slice with some of the olivada. Arrange on a platter. Yield: 16 potato slices Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9316 Posted to MC-Recipe Digest V1 #388 by "Ed Bauman"
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 32 | ||
Calories from Fat: 31 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.3mg | 3 % | |
Potassium 1.7mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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