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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