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Green Olive and Lemon Salt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the minced olives at the end of one side of a paper towel and roll the paper towel to wrap the olives. | 2. Squeeze the excess moisture out (otherwise, the moisture will melt the salt). | 3. In a small bowl, mix the salt, dried minced olives and lemon zest together. | 4. Use immediately, or cover a baking sheet with a silicone liner or a piece of parchment paper and spread the olive mixture over the liner. | 5. Let sit in a cool, dry place until completely dry, about 4 hours. | 6. When dried, the salt will keep in an airtight glass container for up to 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 2 tablespoons minced - - - -
    fleur de sel 1/2 cup - - - -
    lemon zest - - - -

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



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