• 1 kilo (2 ½ pounds) of black olives
  • rock salt


Put the ripe olives in layers, in a big pot, (preferably a clay one), sprinkling heavily the rock salt. Leave it for about ten days. Each day, remove the liquid that creates at the bottom of the pot and shift them a bit.

In the end, they will be tasty, but not too salty. They are great to eat with homemade Italian bread (the best bread is the one from Altamura…found practically in any part of Italy).

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