Fresh from the tree, olives are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or lye. These are Calabrian, and are traditionally done with black olives that are harvested and left to dry in the sun. You'll need:
Ingredients:
- 2 1/4 pounds (1 k) olives
- 1/4 cup olive oil
- Shredded hot pepper to taste
- Fresh oregano
Preparation:
Set the olives to dry on a mat in the sun; they'll need to dry for several days and you should bring them in at night lest the dew dampen them. Also, if there are insects where you live, you should cover them with fine netting to protect them.
When they have dried, sauté the olives in the oil, seasoning them with the oregano and the hot pepper; serve them steaming hot.
They'll be an excellent antipasto for a party.
When they have dried, sauté the olives in the oil, seasoning them with the oregano and the hot pepper; serve them steaming hot.
They'll be an excellent antipasto for a party.
