- 1 kilo of black olives.
Sea Salt Cup.
1 - Wash the black olives with hot water and cleanse.
2. Sprinkle the salt over the olives and stir with the salt and then left in a plastic strainer or basket until the storm is drained and leave with salt for 3 days with the occasional imitation.
Stir the olives and put in a jar and press it slightly by hand to bring the olives to the neck of the jar only.
3 - add water to the olives to immerse the olives and then add a little olive oil to fill the jar.
4- The jar shall be tightly covered and the olives shall become edible after one month.
Sea Salt Cup.
1 - Wash the black olives with hot water and cleanse.
2. Sprinkle the salt over the olives and stir with the salt and then left in a plastic strainer or basket until the storm is drained and leave with salt for 3 days with the occasional imitation.
Stir the olives and put in a jar and press it slightly by hand to bring the olives to the neck of the jar only.
3 - add water to the olives to immerse the olives and then add a little olive oil to fill the jar.
4- The jar shall be tightly covered and the olives shall become edible after one month.
