Green olives preserved in olive oil (Olive verdi sott'olio) from Twelve: A Tuscan Cookbook by Tessa Kiros

  • salt
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  • garlic
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  • EYB Comments

    Olives must soak in cold water for 4-5 days; be covered in salt , then vinegar, for 24 hours each; then be submerged in oil for a couple of weeks before ready to eat.

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  • Eat Your Books

    Olives must soak in cold water for 4-5 days; be covered in salt , then vinegar, for 24 hours each; then be submerged in oil for a couple of weeks before ready to eat.

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