Pino’s Olive in Salamoia
We had an abundant olive harvest this past October and after taking most of the olives to the mill to be pressed into our olive oil, Pino selected a few kilos of large green ones to season in salamamoia (“salt brine”).
At the mill:
First step to seasoning le olive in salamoia? Rinse olives and soak overnight in cold water. After overnight soaking, rinse the olives in cold water and then prepare a large container of salted water, adding 100 grams of salt for every liter of water. Store in a cool dry place for weeks, even months.
Our olives had been in salt brine for about 3 months when Pino decided to season a few of them for munching. He rinsed them in cold water, drained the olives and when dry, seasoned them with diced white onion, diced celery and our olive oil.
Giulia approved with the first nibble.
…..and a pre-dinner aperitivo this evening starred Pino’s olive in salamoia – accompanying bruschetta (toasted on our wood stove) with our olive oil and a tasty truffle pecorino cheese from Norcia. Vino rosso not missing, of course.
Read about this year’s trip to the olive mill here
Read about the harvest of these olives
Read about a celebration of our “new” olive oil
Read more about celebrating the “new” olive oil
Read about a past harvest – and the importance of olive oil
Click here to read about olive oil celebrations in Umbria
Click here to read about the Mediterranean diet
Read about Spello’s celebration of olive oil
Read more on olive oil, “Umbria’s gold”
Read about Assisi’s festival celebrating olive oil
Click here to read about the Norcia goodness Pino brought home