We pick olives for preservation (santa catherina, ascolana) before they rich full ripeness in September; if we wish to preserve sorts buga or leccino, we pick the fruits abot 7 days before collecting the for oil. Pick each fruit separately, and take care they don't get damaged. Place the olives into a bowl of fresh water. Change the water once a day and repeat that each day for a month. After that place them into 15% salt water and leave them inside for 1 month, and repeat the process until the olives lose the bitter taste (al least three timea). When the olives lose their bitterness, we place them into a 6% salt water, where they can stay until used. Before eating rinse the olives with clean water, drain and druzzle with olivw oil. Good appetite!
Preservation: To prepare you need:
1. 1l water 2. 0.5 l vinegar for preserving 3. 1 dl sugar 4. pepper seeds 5. approximately 2 kilos of abergines
Peel the aubergine , cut lenghtwise into 5mm slices, sprinkle them with salt and let drain for 1 - 2 hours,until they release the water. Blanche them for 2 min, drain and place into jars. Pour the water in which you blanched them, close the lid and pasteurize for 5 - 7 min. Store them like this.
Serving: Take the aubergine from the jar and add finely chopped garlic, parsley or marjoram, and pepper; drizzle each slice with olive oil and serve. They taste even better when left sitting like this for at least half an hour.
Remove the cores from olives suitable for eating. Add garlic to paste, in approximately 1:20 ratio. Add a desired amount of olive oil during mixing.