Black olives in extra virgin olive oil
Olive-nere-sottolio extravergine toscano
This is the recipe for Black Olives in Extra Virgin Olive Oil:
INGREDIENTS:
Black olives
Salt
Lemon
Tuscan extra virgin olive oil.
PROCEDURE:
In a plastic container put the olives with lots of salt and the juice of n. 4 lemons. Turn them every now and then, throw away the excess liquid, making sure they do not dry out!
Keep them for 15-20 days, then remove the salt with a cloth and put the black olives in extra virgin olive oil.
