Olives
Olives
Olives
5
1
Stefano Moraschini
Take green olives and hard, mash with a stone (better with meat tenderizer) to destroy the stones, however, carefully removing all debris.
Keep the pulp of the olives in brine for several days, covered with a plate upside down and pressed with a weight.
Boil slightly olives, season with garlic and red chilli into pieces and keep them in jars covered with oil.
Calories calculation
Calories amount per person:
211
Ingredients and dosing for 4 persons
License
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