Preserved Lemons and Marinated Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 961 cal. | (46 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.8 mg | (190 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 501 mg | (50 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the preserved lemons
- 500 grams lemons
- Sea salt
- olive oil
- lemon juice (freshly squeezed)
- For the marinated olives
- 250 grams black Olives
- 250 green Olives
- extra virgin olive oil
- 2 garlic cloves
- lemon juice (freshly squeezed)
Preparation steps
For the preserved lemon: Rinse the lemons in hot water and wipe dry. Slice the lemons lengthwise into quarters, but leave the bottom intact so the lemons hold together. Sprinkle the insides of the lemons with 1 teaspoon of the sea salt. Pack into a large jar that has been sanitized with boiling water. Allow the jar to sit in a warm place until liquidized, about 5 hours. Cover the lemons with fresh lemon juice. Cover the top with oil to prevent the formation of mildew. Cover and store in a dark place for 3 weeks. The liquid will be cloudy, but will become clear. To preserve the lemons for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the marinated black olives: Peel the garlic and crush in a mortar until fine. Pour in 100 ml (approximately 1/3 cup) of oil. Pour over the olives and stir well. Fill a jar with the olives, close and marinate in a dark place for 2-3 days.
For the marinated green olives: In a bowl, stir the green olives with 100 ml (approximately 1/3 cup) of olive oil and 4 tablespoons of lemon juice. Place in a jar and store in a dark place for 2-3 days. To preserve the olives for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
