My mother's salted black olives

Image

By

Pietro Demaio

Abstract

The olives for this recipe are picked, preferably from your own tree, when the fruit is deep purple and still firm.

When handling the olives, be very careful not to bruise or damage them. I find that the best olive varities for this recipe are picual, verdale or kalamata. Spanish queens do not work as well as they turn out very sweet.

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