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Pickled Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.0972
Energy (kCal)1469.016
Carbohydrates (g)118.8233
Total fats (g)82.5265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak olives 24 hours changing water several times. | 2. rinse and place with lemons, chillis in glass sterilised jar. | 3. cover with solutiuon 3T salt to every pint (575mls) water. | 4. cover with layer of olive oil and layer carob leaves (optional)and cover tight. | 5. leave 5 months in cool, dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive 500 g 1175.0 46.0 59.0 82.5
    chilies 3 chopped 291.4543 72.0 0.0 0.0
    lemon 2 sliced 2.5617 0.8233 0.0972 0.0265
    water - - - -
    salt - - - -
    olive oil - - - -

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



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