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My land, Puglia is a land full of olive groves, which are lost sight of an eye from the Salento Murge, from the table to the Gulf of Taranto ...
The olive tree is one of the most beautiful and oldest trees on Earth.
His twisted trunks, marked by time and weather, remember the faces of older farmers, with their wrinkles, their streets, and many memories to tell the grandchildren.
My land, Puglia, sea-scented, sun-kissed golden wheat, produces the best olives for centuries, which yields extra virgin olive oil of excellent quality.
The olives are part of our tradition from time immemorial, our culture.
often in the countryside, peasants were doing lunch with homemade bread and olives.
Even today, in our homes, the olives are always available.
Cooked or raw, are always on our table!
I'm lucky to live in an area where the production of olives and oil, is very profitable.
This is the time of harvest. My neighbor took me to the delicious black olives, sweet, to keep or to cook ....

IN OLIVE POT

1 kg of black olives, untreated
80 gr
of salt 2 cloves of garlic parsley

the tip of a hot pepper
1 cup extra virgin olive oil
a glass of white wine vinegar olive

Wash, dry well and make a small cut to base of each of them, with a sharp knife.
Put the olives in a bowl with fresh water.
Change the water every day, rinse the olives, put new fresh water for three consecutive days.
the fourth day, rinse the olives yet, put them in a bowl and season with the "brine".
Prepare the "brine" mixing the oil with the vinegar, dissolve the salt in (80 grams per kilo of olives!), Perfume with garlic and parsley, add the chilli.
Pour the brine over the olives and cook for about an hour.
Finally Put the olives in glass jars, pour the entire brine, spreading it in the vessels.
Cover the olives with fresh water up to the rim, and close the lid.
well seasoned olives will keep for a couple of months in a cool, dry place.
Once you open the jar, store in refrigerator.

The olives are very good season as a starter, along with homemade bread, or eaten cooked with tomatoes, topping for pasta.

But the olives are not yet covered, and thus without the brine, can also be eaten "raw."
Just wash them, dry them and store them in a bowl of salt until completely covered. Driving out all their water and bitter, and can be enjoyed with homemade bread.

Or you can cook a few minutes, baked or fried in a pan in which it was allowed to warm a tablespoon of olive oil with a pinch of salt.