Eating olives

I have just spent an enjoyable if repetitive couple of hours in my porch as a contadino picking over eating olives – de-stalking, checking, de-leafing, cleaning and salting

These olives are now sitting outside in glass jars covered in rock salt, they will be turned every day for the next month or so until the water comes out of the fruit and then I will add garlic, orange peel, wild fennel and a couple of secret ingredients to give us here at Bellaugello Gay Guest House delicious olives to go along with our spring and summer aperitifs.