Pickled Black Olives
|Coarse salt||1 Cup (16 tbs)|
|Olive oil||1 1⁄2 Cup (24 tbs)|
|Brown vinegar||1 1⁄2 Cup (24 tbs)|
Wash the olives well in lukewarm water.
Place in a sterilized glass or earthenware container and cover with water.
Place a small plate on top to prevent olives floating on top of the water.
Cover and leave to soak for 6 days, changing the water every day.
Drain the soaked olives and place in a sterilized glass or earthenware container.
Add the salt, olive oil and vinegar and mix well.
Seal with an airtight lid and set aside for approx 2-4 weeks until the bitter taste disappears.
Serving size: Complete recipe
Calories 5419 Calories from Fat 4739
% Daily Value*
Total Fat 505 g777.6%
Saturated Fat 44.7 g223.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 96104.6 mg4004.4%
Total Carbohydrates 182 g60.8%
Dietary Fiber 60.5 g241.9%
Sugars 53.8 g
Protein 2 g3.5%
Vitamin A 156% Vitamin C
Calcium 179.4% Iron 360.5%
*Based on a 2000 Calorie diet