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Olives With Herbs & Preserved Lemon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.4671
Energy (kCal)664.054
Carbohydrates (g)5.7405
Total fats (g)29.5139
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, completely cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. | 2. In a bowl with a lid, stir the olives together with the remaining ingredients. Let the olives marinate, covered in the refrigerator for at least 6 hours. | 3. Olives may be prepared 1 week ahead and kept chilled, covered. The olives are best served at room temperature. | 4. Note: If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive brine 1 lb cracked 403.4676 0.0 89.7602 2.2667
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    mint leaf 3 tablespoons chopped 403.4676 0.0 89.7602 2.2667
    lemon 1/2 preserved cut 0.6404 0.2058 0.0243 0.0066
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    coriander 1/4 teaspoon ground 1.341 0.2475 0.0557 0.08
    hot red pepper flake 1 -2 pinch 403.4676 0.0 89.7602 2.2667

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



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