the taggiasca olive: cold recipes

taggiasca.com
cold recipes

Olives in pickling brine

The olive taggiasca is very good when conserved in pickling brine.
The traditional recipe is:

5 liters of olives (1/4 of "quarta")
100 grams of salt
5-8 leaves of bay
thyme in abundance
red chili pepper to pleasure

Harvest directly from the tree 5 liters (a small bucket) of good olives, medium maturation, with the pulp still compact.
Normally in the olive grove it's possible to find also the fresh thyme.
Wash the olives and therefore put them in a small earthenware basin, dipped in salted water for 4 days.
Drain the water and dip olives in the definitive pickling brine, adding the tastes.
Store in a fresh, dry and place in hermetic glass jars for at least 30 days before eating them.
For sure the eating speed will be much faster than the harvesting speed!

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