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Green Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0538
Energy (kCal)174.45
Carbohydrates (g)0.2771
Total fats (g)19.1002
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the olives in a large bowl of water have having nicked each one on one side. Allow to stand for 20 days, changing the water every day - also, cover. | 2. Then prepare a solution with the 500 grams salt and 5 litres of water and stand the olives in this for 10 days. | 3. After the 10 days empty this brine and prepare another solution with 2 litres of water and 200 grams of salt. Add to this the vinegar and oil and allow the olives to stand in this for 3 days, they are then ready. | 4. After you have tried this method you will soon be able to adapt it to your own taste. Also, it is nice to put into the final solution maybe garlic, slices of lemon or a sprig of fennel. | 5. This is purely taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 5 - - - -
    water 5 0.0 0.0 0.0 0.0
    salt 500 - - - -
    vinegar 2 6.257999999999999 0.2771 0.0 0.0
    oil 1 1/2 1/2 168.192 0.0 0.0538 19.1002
    water 2 0.0 0.0 0.0 0.0
    salt 200 - - - -

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



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