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Black Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)236.0
Energy (kCal)19617.5
Carbohydrates (g)184.0
Total fats (g)2017.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slit the olives down one side. | 2. Cover with cold water and leave to soak for 17 days to eliminate bitterness. | 3. Change the water every day, then soak in salt water for 3 days, stirring occasionally. | 4. You make the salt water by mixing the salt with enough water so an egg will float in the brine solution. | 5. Drain, then soak for 3 days in 1 part vinegar and 2 parts water, making sure the olives are covered at all times. | 6. Drain and add the garlic, pickling spice, chillies and thyme. | 7. Pack in sterile jars and pour on olive oil to cover. | 8. Seal and leave for at least 4 weeks. | 9. The oil will take on an olive taste and can be used in salads. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive 2 kg raw 4700.0 184.0 236.0 330.0
    salt 280 coarse - - - -
    white wine vinegar 125 - - - -
    garlic clove 4 - - - -
    pickling spice 15 ml - - - -
    hot chili pepper 2 -3 - - - -
    thyme 2 -3 0.0 0.0 0.0 0.0
    olive oil 125 14917.5 0.0 0.0 1687.5

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



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