The preservation of the olives ("oliva taggiasca") in "salamoia" is an elementary method in so much as it only requires the immersion of the olives in heavily salted water and aromatized with the wild herbs that abound this area: thyme, laurel, rosemary and sometimes sage and a halved lemon, naturally, home - grown, may also be added.
The olives thus obtained have their particular taste: bitter-sweet, wild and delicate, a mixture of contrasts, similar to the flavour of this land which is a land of contrasts-situated between sea and mountains.
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Update to September 2010.
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