Preserved Lemons and Marinated Olives

0
Average: 0 (0 votes)
(0 votes)
Preserved Lemons and Marinated Olives
share Share
print
bookmark_border Copy URL
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
961
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie961 cal.(46 %)
Protein8 g(8 %)
Fat91 g(78 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage14 g(47 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E22.8 mg(190 %)
Vitamin K11 μg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate261 μg(87 %)
Pantothenic acid3.3 mg(55 %)
Biotin14.9 μg(33 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C90 mg(95 %)
Potassium536 mg(13 %)
Calcium501 mg(50 %)
Magnesium147 mg(49 %)
Iron9.9 mg(66 %)
Iodine24 μg(12 %)
Zinc0.9 mg(11 %)
Saturated fatty acids12.7 g
Uric acid182 mg
Cholesterol0 mg
Complete sugar6 g

Ingredients

for
3
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)
How healthy are the main ingredients?
lemonOliveolive oilOlivegarlic clove

Preparation steps

1.

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/.

2.

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.

3.

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/.