Olive Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- For green olives
- 50 grams Pearl onion
- 2 garlic cloves
- 50 grams dried Tomatoes (in oil)
- 3 Tbsps olive oil
- 300 grams green pitted Olives
- 1 Tbsp chopped Fresh herbs (thyme, parsley, sage, rosemary)
- 2 Tbsps lemon juice
- 5 Tbsps white wine
- salt
- peppers (from the mill)
- For black olives
- 400 grams Kalamata Olive
- 3 garlic cloves
- 1 red chili pepper
- 30 grams scallions
- 3 Tbsps olive oil
- 2 Tbsps dried oregano
- ½ Lime (juice)
- ½ Lime (thinly sliced)
- 6 Tbsps white wine
- coarse Sea salt
Preparation steps
For green olives: Peel the onions and cut in half lengthwise. Peel the garlic cloves and cut into quarters. Drain the tomatoes well, then cut it into 1 cm (approximately 1/3 inch) pieces. Heat the olive oil in a frying pan, sauté the onions and garlic lightly, add the olives and the tomatoes and fry over low heat, stirring constantly. Add The herbs, pour lemon juice and white wine, and season with salt and pepper. Continue to cook until the liquid is reduced to half. Serve cool.
For the black olives: Briefly rinse the kalamata olives with warm water and dry thoroughly. Peel the garlic and cut into thin slices. Cut the chili in half lengthwise. Remove the seeds and partitions. Rinse the spring onion and cut into 3 cm (approximately 1 inch) long pieces. Place the olive oil in a pan. Add the garlic and sauté the onion until translucent. Add the olives and the chilies and sauté over low heat, stirring constantly. Add the oregano, lime juice, lime slices, and white wine. Season with pepper and continue to cook until the liquid is reduced to half. Sprinkle with the salt and let cool and serve.
