Olive nella fasina
The olives thus preserved are used in the kitchen of the Monti Dauni in different dishes, but also as a side dish for a frugal dinner, consisting only of bread and cheese for example.
Their preparation is simple, although it requires some precautions to avoid the formation of mold. The olives are washed and dried. They are placed in the Fasina with salt from the salt pans, garlic in a shirt and bay leaves. Several times a day they mix, without touching them with their hands, swirling vertically the Fasina, draining the bitter liquid they release.
This operation takes several days, until the olives are a little wrinkly and do not release any more liquids.
They are kept for a long time in a cool place.
