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Suggest a better descriptionIn a colander rinse olives. Working with several olives at a time and using flat side of a large heavy knife, press olives to crush them, and remove pits. In a food processor pulse olives with oil until coarsely chopped. Tapanade may be made up to this point 3 days ahead and chilled in an airtight container. Chop parsley and stir into tapanade. Yield: 1 cup Per serving: 477 Calories (kcal); 54g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9331 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1909 | ||
Calories from Fat: 1909 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 216g | 288 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 103.8g | ||
Polyunsanturated Fat 71.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 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: 1909
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