3 h 20 min
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Black olive 0.1 kg
Elaboration
  • Pit the olives and laminate them.
  • Place on  vegetal paper or on silicone paper.
  • Dehydrate in the oven at 80 ºC for 3 hours, or until they are completely dry. They can also be dried on the stove.
  • Grind the olives using a food processor, but don’t allow them be too fine.
Nutritional information (1 portion)
Fiber 0.88 g
Saturates 0.56 g
Monounsaturated fatty acids 2.8 g
Polyunsaturated fatty acids 0.45 g
Cholesterol 0.0 mg
Calcium 12.6 mg
Iron 0.3 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 640.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.