The period of the olive harvest for farming families of the last century brought with it the task of collecting them - long and hard work! - and the subsequent process grinds to extract the oil. The collection process has undergone changes over the years and of course no longer corresponds to the pure performance of labourers. But there are traditions that remain alive in the history of rural Italian ... and in our culinary history: the conservation of olives!
At the time of our grandfathers, women as well as following the harvest, they also had to provide for the preparation of different kinds of olives to preserve and consume during the winter and beyond. They chose the appropriate ones for each recipe, prepared and cared respecting the most ancient traditions.
Today reinterpretations of ancient preserved olives are repeated in different versions; the most traditional Italian peasant culture are crushed olives, olives in brine and baked one... all those varieties are coloured with different names from region to region.
The tradition leaves us treasures that readily accept to relive the true tastes and decided to once!
Pickled olives: olive harvest in water and salt, covered with cloves, fennel seeds, bay leaves and other spices and preserved in glass jars in a cool and dark.
Crushed Olives: freshly picked olives, crushed with a stone and left in a container filled with water for 10 days. They are then placed in an earthenware pot and seasoned with chopped chilli peppers, garlic, fennel and olive oil, with a weight made of stone or hard wood.
Olives in the jar: olives chosen from the toughest ones, left to soak in salted water into an earthenware pot;
Black olives bake: ripe olives, put in salt and water for a day, then dried in a wood-burning oven at a low temperature;
Salted olives: freshly picked olives, crushed with a stone and left in a container filled with water for 10 days. They are then placed in an earthenware pot, covered with water and salt and with a weight made of stone or hard wood. They can be found in all parts of Calabria;
Olive “at Lime”: large olives left to soak on lime stone and ashes, then sifted for a week and then put in fresh water and left in earthenware jars with water and salt. It is a typical product of the province of Crotone;
What tickles the palate the most ... if not a taste of our ancient roots?