The Peranzana olives original Apulian salted recipe, passed down from generation to generation, is increasingly spreading from Puglia, throughout Italy, and around the world.
For this recipe, you only need Peranzana olives, a prized variety grown in the Tavoliere of Puglia, and salt. It is a fairly easy recipe that requires time and care.
These olives, with their rough and unappealing appearance, look like this when they are ready to eat. I will explain in a few steps.
The original Apulian salted Peranzana olives recipe is perfect as a side dish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 21 Days
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs olives (Peranzana olive variety)
- to taste fine salt
You can also find the exquisite Peranzana oil HERE on Amazon
Tools
- Container
Steps
First, select the olives, setting aside any that are not intact, as they might contain unwanted guests. Also, remove any green leaves.
Place the selected olives directly into a plastic or porcelain container, as you prefer.
Wash the olives. My mom, to be honest, didn’t do this, she always told me that the salt disinfects. However, ours were picked directly from the tree and weren’t dirty with soil.
Now sprinkle a handful of fine salt over the olives and leave them as is. For now, there’s no need to do anything else.
After two or three days, you will need to shake the container, making sure the olives turn and mix.
Repeat this operation occasionally, and if you notice that liquid has formed beneath the olives due to the salt dissolving, drain the olives and return them to the container, adding a little more salt.
When the olives start to become wrinkled, that’s the sign that they are finally ready to enjoy.
I recommend enjoying the salted Peranzana olives as a side dish with Apulian bread if you can find it.
The slightly bitter taste of Peranzana is something inexplicable that I enjoy immensely and that one must try in life.
The preparation time lasts about three to four weeks.
Original Apulian Salted Peranzana Olives Recipe
Tips for salted Peranzana olives
Sometimes a film may form on the olives, similar to the start of mold. In this case, remove the affected part, add a drizzle of extra virgin olive oil inside, and stir.
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