Description
The bruised salella olive from Cilento is part of the Slow Food Presidia.
The most suitable olives are chosen on the plant, the most pulpy but which have not yet begun the ripening process, and are bruised one by one with a sea stone, then patiently pitted and soaked in water for a few days, taking care to change the water every day, in the morning and in the evening. Then after four or five days a brine is prepared with water, salt, bay leaves and wild fennel and they are left soaked in this solution for a few days.
Before placing them in oil, they must be pressed each time to let out the excess water. Then they can be seasoned with extra virgin oil, garlic, oregano or thyme and placed in jars, holding them down to prevent them from soaking in oil and becoming soft.
Produced by “Cooperativa Nuovo Cilento”