In short. Ripe black olives layered with rock salt in a clay pot for about ten days, draining the liquid every day. Two ingredients, and no brine.
This is the simplest way there is to cure an olive, and the one most Apulian households still use.
Ingredients
- 1 kg of ripe black olives
- rock salt
Method
1. Layering. Put the ripe olives in layers in a big pot — clay for preference — sprinkling heavily with rock salt as you go.
2. Ten days. Leave them for about ten days. Every day, pour off the liquid that collects at the bottom and shift the olives around.
3. The result. They come out tasty, and — despite the amount of salt — not too salty.
What to eat them with. Home-made Italian bread, and the best is the bread of Altamura, which you can now find almost anywhere in Italy.
More on the preserves page.
