Directions:
- Crack the olives with a mallet or a clean hammer, being careful not to crush them.
- Combine the 150g salt and water and voer the olives.
- Place a plate on top to keep the olives from floating above the brine.
- Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
- Drain the olives and pack in sterilized jars.
- Put a few lemon wedges between layers and 1-2 hot chillies.
- Cover with cooled brine.
- Seal well.
- Leave for about 6 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 493.44 Kcal (2066 kJ) | ||
| Calories from fat | 450 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50g | 77% | |
|---|---|---|---|
| Sodium | 32964.63mg | 1374% | |
| Potassium | 208.64mg | 4% | |
| Total Carbs | 16.09g | 5% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 10.81g | 43% | |
| Protein | 3.75g | 8% | |
| Vitamin C | 26.4mg | 44% | |
| Iron | 0.3mg | 2% | |
| Calcium | 197.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 113.28 Kcal (474 kJ) | ||
| Calories from fat | 103.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.48g | 77% | |
|---|---|---|---|
| Sodium | 7567.93mg | 1374% | |
| Potassium | 47.9mg | 4% | |
| Total Carbs | 3.69g | 5% | |
| Sugars | 1.03g | 18% | |
| Dietary Fiber | 2.48g | 43% | |
| Protein | 0.86g | 8% | |
| Vitamin C | 6.1mg | 44% | |
| Iron | 0.1mg | 2% | |
| Calcium | 45.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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