Ingrédients
- Black olives2 kilogram
- Green olives2 kilogram
Citron1 kilogram
Carotte0.5 kilogram
Poivron Vert2 pieces
Huile d'olive4 cup
Sel0
Mesures
- 1
Take the black olives, if they are fresh, make two lengthwise cuts with a knife, then place them in a bowl and cover them with water, changing the water every day until the taste of the olives is free of bitterness.
30 minutesMatériel requis:
Couteau🍳Bowl - 2
Place the olives in a strainer, add about a quarter cup of salt, stir, and leave for two days in the strainer.
2880 minutesMatériel requis:
Passoire - 3
Place in a jar and cover with olive oil.
Matériel requis:🍳Jar - 4
If desired, you can make a quantity in another way: squeeze lemon with two tablespoons of salt, cut about 3 lemons with thick peels, add half a cup of olive oil, mix, and place in a glass jar submerged in acid and oil.
Matériel requis:🍳Jar - 5
Green olives.
- 6
If fresh, cut them with a knife, place them in a jar, add half a cup of salt, water, and a teaspoon of sugar, cover, and leave for about two weeks until they become sweet.
20160 minutesMatériel requis:Couteau🍳Jar - 7
Place in a strainer and add sliced lemon, carrot, and green pepper, and if desired, several sprigs of fresh thyme, then place them in a jar and squeeze several lemons with a tablespoon of salt, a little water, and a cup of olive oil to cover the olives.
Matériel requis:Passoire🍳Jar
Faits nutritionnels
Citronpour 100gCarottepour 100gPoivron Vertpour 100gHuile d'olivepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.