- Kilo olive oil.
Sea Salt Cup.
- 5 cups water.
1- The oil is pressed by beating each grain with the flour of the garlic so that the grain is cut without leaving the seed.
2 - Fill a pot with water and put the olive seeds embedded in the water during the stack until it is not color.
3 - the olives are filtered from the water and placed in the jar prepared to reach the neck.
4 - dissolve the salt well in the water and then filtered over the olive to be higher than the olive by 3 centimeters.
5. Place two tablespoons of olive oil on the olive surface and close the jar tightly and leave aside for two months.
Sea Salt Cup.
- 5 cups water.
1- The oil is pressed by beating each grain with the flour of the garlic so that the grain is cut without leaving the seed.
2 - Fill a pot with water and put the olive seeds embedded in the water during the stack until it is not color.
3 - the olives are filtered from the water and placed in the jar prepared to reach the neck.
4 - dissolve the salt well in the water and then filtered over the olive to be higher than the olive by 3 centimeters.
5. Place two tablespoons of olive oil on the olive surface and close the jar tightly and leave aside for two months.
