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Recipe by
Black olives in brine are a simple and tasty appetizer, typical of Mediterranean cuisine. The black olives are preserved in brine, a mixture of water and salt, which enhances their flavor and prolongs their shelf life. This appetizer is ideal to serve before a meal, accompanied by a selection of cheeses and cured meats.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Choose well-ripened olives, wash them under running water, prick them with a needle or score them with a knife and leave them to soak for 4 days in cold water so that they lose their bitter taste - make sure to change the water frequently or place the container with the olives under the tap, letting a thin stream of water run continuously
Step 2 of 4: Drain the olives and arrange them in a large jar, alternating them with layers of salt; let stand for 24 hours and then add water in the proportion of 1 liter / 1000 g of olives
Step 3 of 4: Let stand for a month and a half and only then transfer them into small jars, taking care to add a brine (20 g of salt per liter) previously boiled and cooled
Step 4 of 4: Remove any foam that may form on the surface of the brine with a skimmer
In gray: not detected
| Average values | Per serving275 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,510 kJ600 kcal | 913 kJ218 kcal |
| Fat | 62.76 g | 22.82 g |
| of which saturated fatty acids | 8.77 g | 3.19 g |
| Carbohydrates | 2.01 g | 0.73 g |
| of which sugars | 2.01 g | 0.73 g |
| Fibre | 6 g | 2.18 g |
| Protein | 3.99 g | 1.45 g |
| Salt | 24.37 g | 8.86 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
