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  • 1 Kg of black olives
  • 2 cloves of garlic
  • peel (only the orange part) of untreated half-orange
  • ½ glass of extra virgin olive oil
  • salt



Put the black olives to dry in a cloth bag, and attach it near a source of heat (one time it was near the fireplace). Let it rest for at least 8 days, then put the olives in a bowl and pour over boiling water. Leave them rest for a couple of hours, then drain them and dry them. Season with minced garlic and orange peel, oil and salt. Mix well and place in a glass jar. They can be stored for a month.


This preparation is spread throughout Umbria.


Courtesy of Calzetti-Mariucci Editore