{"id":2751,"date":"2016-11-14T21:47:16","date_gmt":"2016-11-14T20:47:16","guid":{"rendered":"http:\/\/www.letregrazie.it\/en\/?p=2751"},"modified":"2016-11-14T21:47:16","modified_gmt":"2016-11-14T20:47:16","slug":"olives-in-brine","status":"publish","type":"post","link":"https:\/\/www.letregrazie.it\/en\/olives-in-brine\/","title":{"rendered":"Olives in brine"},"content":{"rendered":"

We collected our olive varieties Bosana and also, this year I prepare olives in brine, as promised here’s the recipe:<\/p>\n

Put in a glass container with a wide mouth the quantity of olives you wish, prepare a solution of salt water as needed, (taste it), pour it into the container until it covers the olives, cut the cotton fabric of the same diameter of the surface of ‘water that covers the olives, put it over, to avoid formation of mold, close the container with a lid.<\/p>\n

Let stand olives for a week, after which emptied the salt water and re integrate it, proceed as follows for two months after which you will change the salt water every two weeks to four months, after which changed the salt water 1 \"img_0362\"<\/a>time per month for two months.<\/p>\n

At this point, you savor your olives, if you find a little ‘bitter for you, let them yet another month with a new brine, and will be ready.<\/p>\n","protected":false},"excerpt":{"rendered":"

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