Poggioriotto - Olives in Brine

OLIVES IN BRINE

I dedicate a small part of my olives to brining (water and salt).
Slightly bitter, but very flavorful, they are excellent in salads (vegetable, pasta, or rice) or sautéed in a pan, either alone or with white meats and fish.
Attention! They are not pitted: the pit keeps the pulp's texture intact.

Quantity: 280 g glass jar