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For the preparation of traditional recipe you need the containers or crocks of various sizes, vitrified internally.
The "Cellina" olives must be well matured. The olives will be soak in a bowl for two days, changing water frequently. Then prepare a brine. Brinining adds 1 kg of salt for every ten lt of water. This brine will cover the olives and after five or ten days add another six to seven hundred grams of salt. Add a sprig of myrtle or pepper or wild fennel.
For the first twenty days it is good to expose containers to facilitate the fermentation and the release of gas, but after this period, it will be good to keep tightly closed containers to avoid blastomicetiche contamination. So the olives can be preserved for several years