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Green Olives

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0972
Energy (kCal)2.5617
Carbohydrates (g)0.8233
Total fats (g)0.0265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crack the olives with a mallet or a clean hammer, being careful not to crush them. | 2. Combine the 150g salt and water and voer the olives. | 3. Place a plate on top to keep the olives from floating above the brine. | 4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week. | 5. Drain the olives and pack in sterilized jars. | 6. Put a few lemon wedges between layers and 1-2 hot chillies. | 7. Cover with cooled brine. | 8. Seal well. | 9. Leave for about 6 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    green olive 2 - - - -
    salt 150 - - - -
    water 2 1/2 0.0 0.0 0.0 0.0
    hot chili pepper 1 -2 - - - -
    lemon 2 2.5617 0.8233 0.0972 0.0265
    water 1 0.0 0.0 0.0 0.0
    salt 280 - - - -

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



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