INGREDIENTS:
- 1 Kg of black olives
- 2 cloves of garlic
- peel (only the orange part) of untreated half-orange
- ½ glass of extra virgin olive oil
- salt
PREPARATION:
Put the black olives to dry in a cloth bag, and attach it near a source of heat (one time it was near the fireplace). Let it rest for at least 8 days, then put the olives in a bowl and pour over boiling water. Leave them rest for a couple of hours, then drain them and dry them. Season with minced garlic and orange peel, oil and salt. Mix well and place in a glass jar. They can be stored for a month.
This preparation is spread throughout Umbria.
Courtesy of Calzetti-Mariucci Editore
The following two tabs change content below.
Rita Boini
Latest posts by Rita Boini (see all)
- White flatbread with sage and onion - February 28, 2019
- Sweet Torta di Pasqua - January 7, 2019
- Freshwater shrimps with mint - July 31, 2018