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Marinated Olives - Aceitunas Aliñadas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6513
Energy (kCal)27.0818
Carbohydrates (g)5.5693
Total fats (g)0.4682
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover. | 2. Seal the jar and set aside at room temperature for at least two weeks before using. | 3. Cooks note: | 4. Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism. | 5. If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature. | 6. Cooking time is marinating time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green 1 cup rinsed 8.36 1.6454 0.836 0.0494
    black spanish olive brine 1 cup rinsed - - - -
    pepper 2 ounces broiled peeled sliced sweet 11.3398 2.6308 0.4876 0.0964
    lemon 2 -3 slices - - - -
    thyme 2 sprigs - - - -
    bay leaf 1 -2 - - - -
    red chili 1 1.25 0.2753 0.0584 0.0138
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    coriander seed 1/2 teaspoon cracked 2.682 0.4949 0.1113 0.1599
    extra virgin olive oil - - - -

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



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