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Recipe usually prepared with the olive cultivar ogliarola Salento or with "ulie Pasole" as they are generally called in Salento all the olives with large drupe.
These must be picked when still green. Kept in cold water for a day, so crush the olives with a wooden mallet or carved with a knife. Then, place the olive in a container with cold water that it must be changed daily. After two weeks drain the olives and add salt.
It can be served after few hours.