OLIVES IN BRINE
Ingredients
Taggiasche olives, water, sea salt and rosemary.
Preparation
Boil the water, add the sea salt in the measure of 1 kg for every litre of
water and continue boiling until it is dissolved. When the water has cooled
add the olives (which have been left in cold water for three days with the
water being changed every 12 hours so that the bitter taste is removed) and
then store in glass jars. It is most important that the olives are healthy
and hard, with no surface cracks. Add some rosemary ( garlic if you like)
and leave for 2-3 month in a cool , dark dry place.
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