photo by Zé Júlio
- 3 Liters of black mature olives
- 3 spoons of coarse salt
- olive oil
Preparation of the Salt Olives
Put the olives in a clay pot and sprinkle with salt and let them rest in it for a week. Remove from the pot the amount of olives you wish to use, scald with hot water and leave them simmering overnight.
Next day remove the water, and if they are too salty wash them with cold water. Drip well and season with minced garlic, a drizzle of olive oil, vinegar, parsley, cumin and paprika.
Serve as a snack. A great side dish to maize porridge and bread.