Olive nere sotto sale : metodo antico di nonna

Hello everyone, today's another method for preserving olives and eating them seasoned or in pasta dishes, but also to enhance meat and fish. Extremely versatile, delicious, easy, and even economical, and above all, you know what you're eating. My grandmother called them "fornatelle" (little olives) because, she said, a quick reheat in the oven always tastes good and extends their life. Popular wisdom. We love preserving the products of the earth that are given to us and enjoying them during the winter months. A little bruschetta, two olives, and happiness materializes. If you don't have a tree from which to draw this special product of nature, don't despair. At this time of year, the market stalls are full of olives, two kilos, and you're guaranteed to preserve them for the winter. Always ask for them to be untreated with chemicals, wash them well, and follow our tested and guaranteed procedure. Let me know what you think in the comments. Big hugs! #olive #olivenere #ancientmethod #grandmother'srecipe #olivesottosalt #acasadiapicio #olivenerealforno #olivealforno #olivericettaolivenere #olivesottosale #olivenerisottosale P.S. If you like, follow us on Telegram, cooking, but you can also find lots of videos on makeup, creativity, urbex, and more. I'll leave the link below. https://t.me/passioneyoutube ☑️➡️This is the TELEGRAM link where you can find our videos and those of our friends, not just cooking but also makeup, sewing, creativity, and much more 😘⬅️⛔ Hello dear, today another method to preserve olives and eat them seasoned or to use them in first courses, but also to embellish meat and fish. Very versatile, delicious, very easy and also cheap and above all you know what you eat. My grandmother called them the infornatelle, because one heated in the oven, she said, always fits us well and lengthens the life. Popular wisdom. We love to preserve the products of the earth that are given to us and enjoy them in the winter. A bruschettina, two olives and happiness materializes. If you do not have a small tree from which to draw on this special product of nature, do not despair, in this period the stalls at the market are full of olives, two kg and the preservation for the winter is guaranteed. However, always ask that they have not been treated with chemicals, wash them well and follow our procedure, tested and assured. Let me know what you think in the comments a big hug 1 kg of olives 250/300 gr of coarse salt Proceed as in the video alternating salt with olives, mix every day by removing the vegetation from underneath, until the olives are no longer bitter when tasting them, it will take from 10 to 21 days depending on the size of the olives. Wash them, put them in the oven at 50 ° C already hot for an hour or an hour and a half depending on the ovens and the size of the olives. Keep them like this or with oil and season